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A stack of pancakes with honey and lemon zest on top

Lemon Ricotta Pancakes

Fluffy pancakes with a hint of lemon and ricotta cheese
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8 servings
Calories: 250
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 1 /2 cups all-purpose flour
  • 3 1 /2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter melted
  • 1 cup ricotta cheese
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 2 tablespoons honey

Method
 

Instructions
  1. Preheat oven to 200°F (90°C) for keeping pancakes warm
  2. Whisk together flour, sugar, and salt in a large bowl
  3. Combine milk, eggs, and melted butter in a separate bowl
  4. Add lemon zest and juice to the milk mixture and whisk until well combined
  5. Pour the wet ingredients into the dry ingredients and stir until just combined
  6. Fold in ricotta cheese until the batter is smooth
  7. Heat a non-stick skillet or griddle over medium heat
  8. Drop 1/4 cupfuls of the batter onto the skillet or griddle
  9. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry
  10. Flip the pancakes and cook for another 1-2 minutes, until golden brown
  11. Keep the cooked pancakes warm in the preheated oven while cooking the remaining batter
  12. Serve the pancakes hot with your desired toppings