Pancakes are one of my all-time favourite breakfasts. They are amazing to batch cook and have for breakfast all week long. These Lemon Ricotta Pancakes are a fresh twist on a classic! If you enjoy this recipe and are hungry for more, Fraîche Table is a life-changing meal time solution. Click HERE to start your 10 day free trial!
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So, embrace the joy of nutritious indulgence and make these Lemon Ricotta Pancakes a staple in your meal prep repertoire. Your taste buds and your busy schedule will thank you.
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Lemon Ricotta Pancakes
Makes 6 servings
Total Time: 30 minutes
Ingredients:
- 3 tablespoons melted butter (or vegan butter)
- 2 cups flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon packed grated lemon zest
- 1/2 cup ricotta cheese
- 1 tablespoon fresh lemon juice
Instructions:
- Melt the butter in a saucepan or microwave and cool.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
- In a separate medium bowl, beat the eggs with a fork or whisk and add the buttermilk, vanilla, lemon zest, ricotta cheese, lemon juice and cooled melted butter.
- Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.
- Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice (I use a size 8 ice cream scoop to measure mine), and flip when the bubbles appear on the top and the bottom is golden brown.
- Enjoy with whatever you like to dress your pancakes with!
