Lemon Ricotta Pancakes
I recently visited the Inn on Coventry and had the BEST lemon ricotta pancakes of my life. As soon as I got home, I had to try to recreate them myself! These pancakes are so fluffy and have the perfect hint of lemon flavor. YUM!
Lemon Ricotta Pancakes
- Prep Time
15 min
- Cook Time
5 min
- Total Time
20 min
- Servings
8 pancakes
- Difficulty
Easy
Ingredients
- 1 cup full-fat ricotta (drained if wet)
- 2 eggs
- ½ cup milk
- 1 lemon (zested)
- 1 cup flour
- 1 tsp baking powder
- 3 tbsp sugar
- Salt
- Butter
- Mixed berries
- Powdered sugar
- Syrup
Instructions
- Add the ricotta, eggs, milk, and lemon zest to a mixing bowl and whisk until fully combined.
- Add the flour, baking powder, sugar, and salt to the wet ingredients. Fold until fully incorporated. The batter should be slightly lumpy; don’t over-mix!
- Heat a cast-iron skillet or griddle over medium-low heat. Once hot, add a pad of butter to the pan and spread.
- Pour 1/4 cup of the batter onto the pan and cook for 3 minutes on first side or until bubbles form.
- Once the bottom of the pancake is golden brown, flip and cook for a few more minutes.
- Serve warm and top with berries, powdered sugar, lemon zest, and a drizzle of your choice of maple or berry syrup. Enjoy this comforting spring recipe for breakfast!
TIPS
- It is okay if there are lumps in the batter; it keeps the pancakes fluffy, but make sure there are no clumps of dry flour!
- Use whole milk ricotta, you don’t want a watery cheese.
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