LEMON RICOTTA PANCAKES – FLUFFY AND MOIST!

Lemon ricotta pancakes are a light and airy citrusy twist on your everyday pancakes.

A quick and easy freezer-friendly recipe perfect for lazy weekends or busy mornings!

INGREDIENTS

– whole milk – ricotta cheese – butter – eggs – milk – freshly squeezed lemon juice

Preheat griddle to medium heat. In large bowl, blend together ricotta and butter. Whisk in eggs, milk, and lemon juice.

LEMON RICOTTA PANCAKES

Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended. Fold in lemon zest.

LEMON RICOTTA PANCAKES

Drop batter by ¼ cupfuls onto hot griddle.

LEMON RICOTTA PANCAKES

Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.

LEMON RICOTTA PANCAKES

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