Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are melt-in-your-mouth fluffy, and everyone will love that bit of tang from the lemon. Add blueberry syrup for perfection!
Prep
10m
Cook
7m
| Category: | Breakfast |
| Seasons | |
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Ingredients
For
4
Serving(s)
Ingredients
| 3 Oakdell Cage Free Eggs |
| 3/4 cup flour |
| 1 tsp baking soda |
| 1 tbsp baking powder |
| 1/4 tsp salt |
| 3 tbsp sugar |
| 1 cup ricotta cheese |
| 2/3 cup buttermilk |
| 1/2 tsp lemon extract |
| 1 lemon, zested and juiced |
Optional Toppings
| Blueberry syrup |
| Powdered sugar |
| Blueberries |
| Raspberries |
| Blackberries |
Lemon Ricotta Pancakes Directions
- Preheat a nonstick griddle. Combine flour, baking soda, baking powder, salt, and sugar in a medium bowl.
- In a large bowl, whisk together ricotta, eggs, buttermilk, lemon extract, lemon juice, and zest. Whisk in flour mixture until just combined.
- For each pancake pour ¼ cup of batter onto the griddle and cook until bubbles form on top, then flip over and cook until light golden brown.
- Top with syrup, powdered sugar, and berries.
