Why are these the pancakes that you’ll be making the next time you make pancakes?
Because lemon and ricotta is a delicious combination. Because you know you want to make a batch of pancakes that are a little bit different than the the normal ones. Because it’s been too long since you actually made pancakes. Because milk and cereal is, and has been, quite boring. Because you KNOW they’re going to be delicious. And, most importantly … because I told you to.
Extra fluffy with a creamier center. The ricotta cheese adds depth of flavor while also keeping the cakes light and fluffy. The lemon adds a refreshing citrus component. Nothing overpowering. Just right balance of flavor.
You’ll love the next batch of pancakes you make … because you’ll be making these.
- 1 1/2 cups all purpose flour
- 3 1/2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1 cup ricotta cheese
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 2 tbsp butter, melted
- Preheat a large skillet or griddle to medium-high heat.
- In a mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until combined.
- In a separate large mixing bowl, whisk together milk, ricotta, eggs, and vanilla until well blended. Add the lemon zest, lemon juice, and melted butter. Mix until combined.
- Pour wet ingredients into the flour mixture and stir until just incorporated.
- Coat your griddle or skillet with melted butter.
- Pour about 1/4 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and the bottom is golden brown. Then, flip and cook opposite side until golden brown. Serve warm with a drizzle of maple syrup (and bacon … duh!)
Note: If serving a crowd, you can keep pancakes warm by placing them in a single layer on a cookie sheet in a preheated 200 degree F oven. Don’t stack warm pancakes or they will become limp and soggy. They’ll hold in the oven at 200 degrees F for about 10 minutes.