Lemon Ricotta Pancakes
fromcupofyum.comcupofyum.com/recipes/lemon-ricotta-pancakes-6
Lemon Ricotta Pancakes are some of the best pancakes you’ll ever eat! They’re melt-in-your-mouth soft and tender due to the ricotta, bright and tangy due to the lemon juice and lemon zest and over-the-top sensational with the homemade blueberry sauce. Best of all, these Lemon Ricotta Pancakes may look fancy and taste fancy but take minutes to whip up! They’re perfect for lazy Spring and Summer mornings or special occasions like upcoming Father’s Day. Let’s ricotta!
Ingredients
Instructions
In a large bowl, whisk together the dry ingredients until thoroughly combined. Make a well in the center; set aside
In a medium bowl, whisk the milk and ricotta until blended then add the eggs, lemon juice, lemon zest, and vanilla extract and whisk to combine. Finally, whisk in the melted butter (it’s okay if it curdles a little)
Add the wet ingredients to the dry ingredients and fold gently just until combined - don’t over mix! It should be lumpy. Allow the batter to sit for 5-10 minutes (no more) while you begin making the Blueberry Sauce. (You can also fold blueberries into the batter at this time if not making sauce). Remove Blueberry Sauce to the refrigerator to chill once done
Melt or brush butter onto a nonstick skillet or large griddle and heat to medium. Once hot, add batter, ¼ cup at a time. When the pancakes bubble in the center and the bottom is golden brown, flip them over and cook just a minute or so longer until golden brown. Remove to a plate and repeat, wiping out pan and adding new butter in between (so butter doesn’t burn)
Serve with Blueberry Sauce (highly recommended), store-bought berry syrup, maple syrup or a dusting of powdered sugar with fresh berries. *Click on "Blueberry Sauce" in the ingredient list to for the full recipe
