KYLEE COOKS

Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes are the quintessential “elevated” pancake recipe. Tart-but-sweet, with fresh lemon juice and zest and ricotta!

INGREDIENTS

mix dry ingredients

In the large bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt until well combined.

01

add milk & ricotta

In the medium bowl, add the milk and ricotta cheese and whisk. Then add the eggs. Then add the vanilla, lemon juice, and lemon zest.

02

combine ingredients

Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until JUST combined.

03

start cooking

Brush melted butter onto a large griddle and heat to medium heat. Add pancake batter, about a cup of batter at a time

04

cook pancakes

When you get bubbles, flip over and cook the pancakes on the other side. It should be golden brown. Repeat with remaining batter

05

Serve

Serve with extra ricotta, lemon zest, powdered sugar and blueberries!

06

KYLEE'S NOTES

Don’t over-mix batter  Use a separate bowl for wet and dry ingredients.(so you don’t over-mix resulting in tough pancakes).

Substitutions/Additions You can use limes, oranges, lemons or grapefruit – any citrus fruit works!

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