Lemon Ricotta Pancakes

Time: ~30 minutes
Serves: 4

Ingredients

  • 1½ cups flour

  • 2 tbsp sugar

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 cup milk (plus more if needed)

  • ½ cup ricotta cheese

  • 2 eggs

  • 3 tbsp melted butter or oil

  • 2 tbsp lemon zest

  • 1 tbsp lemon juice

  • 1 tsp vanilla

Instructions

  1. In a bowl, mix flour, sugar, baking powder, and salt.

  2. In another bowl, whisk milk, ricotta, eggs, butter, lemon zest/juice, and vanilla.

  3. Combine wet and dry ingredients. Stir gently—don’t overmix. Batter can be slightly lumpy.

  4. If too thick, add a little milk.

  5. Heat a lightly greased pan over medium-low.

  6. Pour about ⅓ cup batter per pancake.

  7. Cook 1–3 minutes per side until golden and cooked through.

Serve warm with maple syrup.