This is such a classic. Lemon ricotta pancakes are fluffy, rich-tasting from the ricotta, zingy and tart from the lemon and so delicious.

I enjoy this with a drizzle of maple syrup and a pat of butter. You can also dust with powdered sugar. They are so pretty, too.

Photo bycanva

Photo bycanva

Enjoy this one!

Ingredients

Dry ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar

Wet ingredients:

• 1 cup ricotta cheese
• 1/2 cup milk (dairy or non-dairy)
• 2 large eggs
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For serving:

• Maple syrup
• Fresh berries (optional)
• Additional lemon zest (optional)

Directions

• Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
• Mix wet ingredients: In a large bowl, combine the ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
• Combine ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are fine.
• Cook pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
• Serve: Serve the pancakes warm with maple syrup, fresh berries, and additional lemon zest if desired.

What do you think?

Would you try a pancake recipe like this?