Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons cane sugar; 1 tablespoon baking powder; 1/2 teaspoon sea salt; 1 cup milk plus more as needed; 1/2 cup whole-milk ricotta; 2 large eggs; 3 tablespoons unsalted butter melted and slightly cooled; 2 tablespoons finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 teaspoon vanilla extract; Butter or neutral oil for the pan; Maple syrup for serving

01

Overview

Prep10 min

Cook20 min

Total30 min

Servings4

DifficultyEasy

02

Ingredients

1 1/2 cups all-purpose flour2 tablespoons cane sugar1 tablespoon baking powder1/2 teaspoon sea salt1 cup milkplus more as needed1/2 cup whole-milk ricotta2 large eggs3 tablespoons unsalted buttermelted and slightly cooled2 tablespoons finely grated lemon zest1 tablespoon fresh lemon juice1 teaspoon vanilla extract Butter or neutral oilfor the pan Maple syrupfor serving

03

Equipment

Mixing bowls
Whisk
Nonstick skillet or griddle
Spatula
Measuring cups

04

Method

01

Make the batter

1) In a large bowl, whisk together the flour, sugar, baking powder, and salt. 2) In another bowl, whisk the milk, ricotta, eggs, melted butter, lemon zest, lemon juice, and vanilla until combined. 3) Pour the wet mixture into the dry ingredients and fold gently until just combined — a few small lumps are fine. 4) If the batter feels too thick to scoop, add milk 1 tablespoon at a time until it is thick but pourable.

02

Cook low and slow

1) Heat a nonstick skillet or griddle over medium-low heat and lightly grease it. 2) Scoop about 1/3 cup batter per pancake. 3) Cook 1–3 minutes per side, until puffed, golden, and cooked through. Makes about 9–10 pancakes.

03

Serve warm

Serve warm with maple syrup.

✦

Tips

NoteKeep the heat a little lower than you would for regular pancakes. The ricotta makes these thick and tender, so they need enough time to cook through before the outside gets too dark.

✦

Nutrition

NoteNutrition varies by ingredient brands, toppings, and serving size.

✦

Storage

RefrigeratorRefrigerate cooked pancakes in an airtight container for up to 3 days.

FreezerFreeze in a single layer before transferring to a freezer bag. Reheat gently in a toaster, skillet, or microwave.

?

Frequently asked

Why is my batter so thick?+

Ricotta brands vary in moisture. Add milk 1 tablespoon at a time until the batter is thick but scoopable.

Can I make these ahead?+

The pancakes are best fresh, but cooked pancakes freeze very well.

Lemon Ricotta Pancakes

Overview

Ingredients

Equipment