Breakfast + Brunch


Lemon Ricotta Pancakes

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8Made this recipe

Serves: 4

Prep Time: 25 minutes

Cook Time: 10 minutes


1 1/2 cups milk

1 cup ricotta cheese

2 tablespoons sugar

2 tablespoons vegetable oil

1/4 teaspoon vanilla extract

2 eggs

1 lemon, zested and juiced

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

2 tablespoons honey


01Add the milk, ricotta cheese, sugar, vegetable oil, vanilla extract, eggs, and the lemon zest and juice in a large mixing bowl. Whisk until smooth.
02In another large mixing bowl, combine the flour, baking powder, baking soda, and salt.
03Pour the wet ingredients into the dry ingredients and whisk to form a thick, smooth batter.
04Allow the pancake batter to rest at room temperature for 15 minutes.
05Place a frying pan over medium heat and add two teaspoons of melted butter.
06Pour two small circles of batter onto the frying pan.
07Cook the pancakes for 2 minutes, until bubbles form around the edges, then flip and cook for 2 minutes more until golden brown and lightly risen.
08Remove the cooked pancakes from the frying pan and transfer to a plate. Continue the process until all the remaining batter is cooked.
09Serve the lemon ricotta pancakes drizzled with honey.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.