Name: Lemon Ricotta Pancakes (Standard)
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 3 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Salt; 2 tbsp Granulated Sugar; 1 cup Milk; 1 Large Egg; 2 tbsp Melted Butter; 1 tsp Vanilla Extract; 2 tbsp Lemon Juice; 1 tbsp Lemon Zest; 1 cup Ricotta Cheese; 1 tbsp Granulated Sugar

Recipe tier

Fluffy and flavorful pancakes with a bright lemon zest and creamy ricotta cheese. A perfect weekend breakfast treat.

Total 35 min

Serves 6

Steps 9

Ingredients 13

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Sunday sunshine · 50 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 14m Cook 21m Plate 5m Reset 10m

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Dry Ingredients
1 cups 192 g All-Purpose Flour
3 tsp 14 g Baking Powder
tsp 1.5 g Baking Soda
tsp 1.5 g Salt
2 tbsp 25 g Granulated Sugar
Wet Ingredients
1 cup 240 mL Milk
1 50 g Large Egg
2 tbsp 30 mL Melted Butter
1 tsp 5 mL Vanilla Extract
2 tbsp 30 mL Lemon Juice
1 tbsp 7.5 g Lemon Zest
Ricotta Mixture
1 cup 227 g Ricotta Cheese
1 tbsp 12.5 g Granulated Sugar

Equipment

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Instructions

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In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
In a small bowl, mix Ricotta Mixture ingredients until combined.
Pour Wet Ingredients into Dry Ingredients and gently mix until just combined. Do not overmix.
Gently fold in the Ricotta Mixture.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with your favorite toppings.