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Light and delicate, these ricotta lemon pancakes are a delicious change from your regular pancake breakfast! I love pancakes, no one else here does. So I don’t get a chance to whip up something different too often.  This past Sunday, I just did it. And ohhhhhh these are so good!  I used whole milk ricotta (available in the cheese section of most grocery deli departments)  and real maple syrup. You’ve got to try these!

Top them with a pat of fresh grass-fed butter and your favorite pure maple syrup and you have heaven on a plate!

Print Recipe

5 from 1 vote

Ricotta Lemon Pancakes

Lemony Rich and Delicious

Prep Time10 mins

Cook Time2 mins

Total Time12 mins

Course: Breakfast

Cuisine: Southern

Servings: 4 -6

Author: Debbie

Ingredients

• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk ricotta cheese well drained
• 1 cup milk
• 2 tablespoons fresh squeezed lemon juice
• 2 teaspoons lemon zest

Instructions

• Combine the first four dry ingredients in a medium mixing bowl.
• In another bowl, mix together the remaining four wet ingredients.
• Blend into dry ingredients just till combined.
• Drop batter by 2 tablespoonfuls onto a prepared griddle.
• Cook for about 1-2 minutes on each side till golden brown.

Notes

Don't use a mixer or try to wisk the ingredients until smooth. Yes you'll have smooth batter and TOUGH pancakes