Lemon Ricotta Pancakes

Fluffy, sweet, lemon-y, and SO. GOOD. These Lemon Ricotta Pancakes are guaranteed to become your new go-to breakfast treat all spring and summer long!

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: pancakes

Calories: 429kcal

Ingredients

2¼ cups all purpose flour
1 Tablespoon lemon zest
2¼ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
4½ Tablespoons granulated sugar
2 large eggs room temperature
1 large egg yolk room temperature
1½ cups whole milk
¼ cup vegetable oil
3 Tablespoons lemon juice strained
1 cup ricotta cheese

Instructions

Heat griddle to 325℉/165℃.
In a large bowl, whisk together flour, lemon zest, baking powder, baking soda, salt, and sugar. Set aside.
In a medium bowl, whisk together eggs, egg yolk, milk, oil, lemon juice, and ricotta.
Pour wet ingredients over dry ingredients.
Whisk until smooth.
Spray griddle with cooking spray, or brush it with oil.
Ladle batter onto hot griddle.
When pancakes are bubbly and dry around the edges, flip them over.
Cook until done.

Notes

Room temperature is about 70℉/21℃.
For the best flavor, use fresh lemon zest and fresh juice.
Check the expiration dates on your baking powder and baking soda!
If your eggs are at room temperature, they will be easier to incorporate.
Use a cooking spray for the best results.
Cook times vary depending on the size pancake you make!

Nutrition