thepioneerwoman
Lemon Ricotta Pancakes
The simple addition of creamy ricotta cheese takes classic pancakes to a gourmet level! With a hint of lemon flavor, they're an easy and impressive breakfast.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●griddle
📝 Preparation Steps
1
Whisk together the flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk together the eggs, buttermilk, ricotta, vanilla, lemon zest, and lemon juice in a separate bowl. Add the egg mixture to the flour mixture and stir until just combined.
large eggs4
2
Heat a large nonstick skillet over medium-low or heat an electric griddle 375°. Lightly grease the skillet with butter. Working in batches, spoon about 1/3 cup batter per pancake into the skillet. Cook until the sides are set and the top is bubbly, about ⏱️ 3 minutes. Flip and continue cooking until golden brown and cooked through, 2 to ⏱️ 3 minutes. Wipe the skillet clean with a paper towel and grease with more butter in between batches.
c. whole buttermilk1Butter, for greasing
3
Serve the pancakes hot with maple syrup, berries, and a dollop of ricotta, if you like.
Maple syrup, fresh berries, and ricotta cheese, for serving
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