Lemon Ricotta Pancakes

5 from 3 votes

A fantastic brunch recipe, these Lemon Ricotta Pancakes have a tender yet fluffy texture, melt-in-your-mouth lemon flavor and a thin, crisp crust.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Keyword: lemon ricotta pancakes

Servings: pancakes

Calories: 190kcal

Author: Kelsey Crist

2 cups flour
1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 cup ricotta cheese
1 1/2 cup whole milk
2 eggs
1/4 cup lemon juice fresh if possible
zest of two lemons
1 teaspoon almond extract
powdered sugar, maple syrup, whipped cream, blueberries, and/or lemon wedges for topping

In a large bowl, mix flour, sugar, baking soda, and salt.
In a medium bowl, mix ricotta, milk, eggs, lemon juice, zest, and almond extract.
Combine the dry and wet ingredients. Stir to combine, but don't over-mix. There should still be some lumps and air bubbles.
Heat a pan or griddle to medium heat and spray with cooking spray. Pour 1/3 cup of batter onto the griddle. Once the sides start to dry and the top is bubbling, flip the pancake using a large spatula. Cook until both sides are golden brown and the middle is cooked. Serve with your favorite pancake toppings.