Lemon Ricotta Pancakes
Serves 6
35 mins prep
45 mins cook
80 mins total
Fluffy, sweet, lemon-y, and SO. GOOD. These Lemon Ricotta Pancakes are guaranteed to become your new go-to breakfast treat all spring and summer long!
0 servings
Heat griddle to 325° F. In a large bowl, whisk together flour, lemon zest, baking powder, baking soda, salt, and sugar. Set aside. In a medium bowl, whisk together eggs, egg yolk, milk, oil, lemon juice, and ricotta. Pour wet ingredients over dry ingredients. Whisk until smooth. Spray griddle with cooking spray, or brush it with oil. Ladle batter onto hot griddle. When pancakes are bubbly and dry around the edges, flip them over. Cook until done.
