Easy Lemon Ricotta Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Your weekend needs this easy recipe for lemon ricotta pancakes.

5 from 3 votes

In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs. Then, add the ricotta cheese, milk, 2 tablespoons of lemon juice, lemon zest, and vanilla. If you have an extra lemon, add more zest. Use a fork to combine the wet ingredients and mix until smooth, without any clumps. You can also use a blender on the lowest speed to combine everything.
Add the dry ingredients to the wet ingredients bowl and mix gently until they're just combined and there's no visible flour left. Let the batter sit for 5 minutes.

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for 2 minutes, until the edges are defined and bubbles form.
Flip the pancakes over and cook for another 2 minutes on the other side. The middle of the tops should feel puffy. Avoid pressing down on the pancake after flipping and only flip once. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Plate a few pancakes and top them with your favorite toppings and syrups. I love to keep these simple and coat them with a light dusting of powdered sugar.

This recipe works best with whole or 2% milk. Non-fat milk is thinner and yields a runnier batter, which doesn't cook through (wet pancakes in the middle).
Part-skim ricotta yields softer pancakes that feel a little custardy. Whole milk ricotta is best.