Lemon lovers, meet the breakfast of your dreams! These soft, fluffy Lemon Ricotta Pancakes are light and flavorful and super easy to make from scratch. Topped with whipped cream and fresh fruit, they are irrestiable!
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Instructions
In a large mixing bowl whisk together flour, sugar, baking soda, salt and baking powder.
In a separate mixing bowl combine milk, ricotta cheese, lemon juice, eggs, vanilla and lemon extract and mix until combined.
Add the wet ingredients to the flour mixture and whisk to combine. If lumps remain, that is fine.
Heat a large skillet over medium-low heat. Once the pan is hot, spray with non-stick spray or butter.
Spoon about 1⁄2 cup of batter onto the center of the heated pan. Let cook for about 2-3 minutes, or until the edges appear cooked and the bubbles in the center of the pancake have begun to burst.
Flip the pancake over and let cool for another 1-2 minutes, until cooked through. Repeat the cooking process with the remaining batter.
Top pancakes as desired with any of the optional toppings you desire!
Notes
Storage: Pancakes may be stored in an airtight container or baggie in the fridge for up to 2 days.