These fluffy and tangy Lemon Ricotta Pancakes are a great way to start the day. Stake them up, drizzle with some syrup and delight your taste buds!
Hey there, I'm back on a lemon kick today with these Lemon Ricotta Pancakes. Why might you ask? Well, the best answer I have is just because I think everyone should have lemons in their life. As we used to say as kids "if you love it, then why don't you marry it!" If only....
I'm really envious of my daughter who lives in Italy and can practically just walk out her door and pick fresh ones! How cool is that? I would love to be in the kitchen and pop my head out of the house and pick one for some really fresh squeezed flavor. I've made lots of recipes with lemons but the only thing I have never made is fresh lemonade. I'm thinking that will be something that I try this summer. While we had another snowstorm this past weekend, it is getting more hopeful that spring is coming. Though I would be happy to just go right to summer. Bring it on 80+ temps. The DIY Guy has already put out the deck furniture. Sure it has some snow on it but I am eagerly waiting for when we can sit outside and have winter be a distant memory sipping on some tasty beverages.
If you want to have lemon recipes in your life (I hope you do) then I would invite you to take a look at some of my favorites:
- Baked Lemon and Poppy Seed donuts
- Easy Lemon Pull Apart Rolls
- Lemon Crinkle Cookies
- Lemon Curd Hand Pies
- Lemon No Churn Ice Cream
- Italian Chopped Salad with Lemon Vinaigrette
So there you have recipes to try for all the lemon goodness. Enjoy!
- 1 ½ cups flour
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 eggs
- ¾ cups of milk plus 2 tablespoons
- ⅔ cup ricotta cheese
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- In a large bowl combine the dry ingredients - flour, baking powder, baking soda, sugar, poppy seeds
- In another large bowl combine the wet ingredients - eggs, milk, ricotta cheese, lemon juice, melted butter,(add lemon zest too)
- Pour the wet ingredients into the dry ones and mix until just combined - you will have some lumps and that is ok.
- Use a ¼ cup scooper to place batter onto a hot griddle.
- Cook until edges are light brown and bubbly (about 2-3 minutes) flip and cook other side until golden
I would suggest using whole or 2% milk
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Nutrition Information:Yield: 4 Serving Size: 3
Amount Per Serving: Calories: 382Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 125mgSodium: 470mgCarbohydrates: 49gFiber: 2gSugar: 7gProtein: 15g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
I was inspired to make this recipe from Countryside Cravings