Breakfast
Lemon Ricotta Pancakes
Light, moist pancakes with ricotta and fresh lemon zest. Special enough for a weekend, easy enough for a weekday.
⏱ 30 min (10 min prep, 20 min cooking)
🍽 Serves 4 · 3 pancakes
quickfreezer friendly
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Batter
- 1½ cup All-purpose flour
- 2 tbsp Granulated sugar
- 2 tsp Baking powder
- ¼ tsp Table salt
- 1 cup Ricotta cheese
- ¾ cup 2% milk
- 2 Eggs, large
- 2 tbsp Butter, salted, melted, plus more for the pan
- 1 Lemon, zest and 1 tablespoon juice
- 1 tsp Vanilla extract
To serve
- 1 cup Blueberries (optional)
- ¼ cup Maple syrup (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 2 bowls, whisk, griddle or large skillet, spatula.
- Whisk the flour, sugar, baking powder and salt in a bowl.
- In another bowl whisk the ricotta, milk, eggs, melted butter, lemon zest, lemon juice and vanilla. Fold into the dry ingredients just until mixed; the batter will be thick.
- Heat a griddle over medium heat and brush with butter. Cook 1/4-cup scoops 2 to 3 minutes, until golden underneath and set at the edges. Flip and cook 2 minutes more.
Make aheadMix the dry ingredients the night before.
❄️ FreezerFreeze cooled pancakes in one layer, then bag, for up to 2 months. Reheat in the toaster.
↺ LeftoversWarm leftover pancakes in the toaster for a fast school-day breakfast.
🧒 With kidsKids can zest the lemon with a grown-up and whisk the batter.
Gluten-free swapUse a gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.