Description
Whip up these fluffy lemon ricotta pancakes for a sunny breakfast treat your kids will love. They are easy to make and perfect for little hands.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1/2 cup ricotta cheese
- 2 large eggs
- 2 tablespoons melted unsalted butter, plus more for greasing
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the milk, ricotta cheese, eggs, melted butter, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly buttered griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter for each pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings like fresh berries and maple syrup.
Notes
- You can substitute whole milk with any milk you have on hand.
- For extra fluffy pancakes, ensure your baking powder and baking soda are fresh.
- These pancakes are best served warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes