Lemon Ricotta Pancake Recipe

Lemon Ricotta Pancakes are a breakfast that tastes like spring! The ricotta gives the pancakes a light, almost spongy texture. The ricotta flavor is mild, while the bold taste of lemon takes center stage.

Ingredients

3/4 cup All Purpose Flour

2 tablespoons Powdered Sugar

1 tablespoon Baking Powder

1/4 teaspoon Salt

1 cup Ricotta

2/3 cup Buttermilk

2 Large Eggs

1/4 cup Lemon Curd

1/4 cup Fresh Lemon Juice

3 tablespoons Butter

serve with Maple Syrup, Whipped Cream, Lemon Curd, Jam, Powdered Sugar, and/or Berries

Instructions

In a large bowl, combine the flour, powdered sugar, baking powder, and salt. In another bowl, whisk the ricotta, buttermilk, eggs, lemon curd, and lemon juice together. Then whisk the wet ingredients into the dry ingredients, and whisk until just combined.

Let the pancake batter sit for 5 minutes, this will make the pancakes lighter.

Warm a skillet over medium or medium-low heat and melt enough butter to coat the bottom of the skillet.

Pour about 1/3 cup of the pancake filling into the skillet to make a pancake. Let the pancake cook until the first side has browned and then flip it over. The second side will cook faster than the first side.

Repeat cooking all the pancakes, and adding more butter to the pan as you go. You can keep the pancakes warm in the oven heated to 200 degrees while you keep cooking more.

Serve the pancakes with maple syrup, whipped cream, lemon curd, jam, powdered sugar, and/or berries.

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