Healthy Lemon Ricotta Pancakes

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, whisk together the eggs, ricotta, milk, lemon zest and juice, vanilla, and maple syrup until smooth.

Add the dry ingredients to the wet ingredients and stir gently until just combined — don’t overmix.

Generously mist a skillet or griddle with nonstick oil spray (or drizzle from a bottle) and warm over medium heat. Drop about ¼ cup batter per pancake onto the hot surface (I usually make three at a time).

Cook until small bubbles form and the edges look set (about 3 to 4 minutes), then flip and cook another 1 to 2 minutes until golden brown. The first batch always takes the longest; the next rounds will cook a bit faster.

Serve warm with your favorite toppings — I love a drizzle of maple syrup, a spoonful of Greek yogurt, or my easy one-ingredient blueberry topping (see notes below).