lemon ricotta pancakes

Lemon Ricotta Pancakes are top tier… seriously. These light and fluffy pancakes will change the way you experience breakfast (or brunch). Pair it with a glass of mimosa, drizzle syrup, sprinkle powdered sugar and top with blueberries!

These pancakes will quickly become the highlight of your weekend breakfast menu.

To start, you’ll need the following ingredients:

• 3/4 Cup of Cold Water or Milk

  • I tried both ways and definitely think the milk adds an extra UMPF

• 1/2 TSP of Baking Soda

• 1/2 Cup of Ricotta Cheese

• 1 TBSP of Grated Zest

• 1 TBSP Vegetable Oil

• 1 TBSP White Sugar

• 1 Large Egg

• 1/8 TSP Vanilla Extract

• 2 TBSP Melted Butter

• 1 TBSP Lemon Juice

• 1 Cup Self Rising Flour

STEP BY STEP:

• Whisk water or milk and baking soda in a mixing bowl

• Add in ricotta cheese, lemon zest, vegetable oil, white sugar, and vanilla

• Whisk until lumps of cheese is smooth

• Add melted butter (completely liquefied), lemon juice, and self rising flour

• Whisk until flour disappears

• Let batter sit at room temperature for a minute

• Heat a lightly greased skillet

• Pour 1/4 cup size pancakes

• Cook for 2-3 minutes or until golden

• Top with syrup, powdered sugar, and blue berries!