The perfect combination of sweet, creamy and tangy, these lemon ricotta pancakes are sure to make your brunch better, whether they’re a pre-library or pre-wine tour treat.

Easy

Recipe adapted from Bon Appètit

Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes

Serves: 4

Ingredients:
2 cups ricotta
1/3 cup sugar
2 tablespoons fresh lemon juice
cups flour
2 tablespoons baking powder
1/2 teaspoon salt
4 large eggs
2 tablespoons finely grated lemon zest
1 1/2 cups milk

Directions:

1. Line a mesh strainer with cheesecloth and drain ricotta for about 15 minutes.
2. Mix dry ingredients – flour, sugar, baking powder, salt- in a large mixing bowl.
3. Whisk in eggs and milk.
4. Fold in ricotta and lemon zest.

pancakes

Photo by Lauren J. Kaplan

5. Heat skillet to medium-low heat.
6. Cook for about 1 1/2 minutes on the first side until bubbles appear. Then flip and cook through (about 1 minute) on the other side.

pancakes

Photo by Lauren J. Kaplan

7. Garnish with lemon zest and fresh berries.

pancakes

Photo by Lauren J. Kaplan

Enjoy!

More good stuff here:
Batter Up
Pretend Like It’s the Weekend Now: Banana Pancakes
Homemade Gluten-Free Rice Flour Pancakes
Red Velvet Pancakes
Spelt Flour Pancakes