Lemon Ricotta Pancakes
Fluffy pancakes made with ricotta cheese, all-purpose flour, eggs, and fresh lemon juice. Cooked on a griddle until golden and served warm with customizable toppings.
Ingredients
Method
In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt.
In another bowl, combine ricotta cheese, eggs, lemon juice, sugar, vanilla extract, melted butter, and milk; whisk until smooth.
Fold the wet mixture into the dry ingredients until just combined; do not overmix. The batter will be thick and slightly lumpy.
Heat a griddle or large nonstick skillet over medium heat and lightly butter it.
Pour 0.25 cup batter per pancake onto the hot griddle and cook until the edges are set and bubbles form on top, about 2–3 minutes.
Flip each pancake and cook the second side until golden brown, about 1–2 minutes. Transfer to a plate.
Serve pancakes warm with honey, blueberries, lemon zest, or other desired toppings.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →