Lemon Ricotta Pancakes for the WIN over here at the Crowe house! A local restaurant we visit often makes these insanely delicious lemon ricotta pancakes topped with lemon curd and I can’t get enough! I order them almost every time we go there.
However, with us being quarantined at home now, I need to still fulfill my lemon ricotta pancake craving so I decided to make them myself! They turned out so amazing. Fluffy, lemony and delicious.
Making your own pancakes is so much better than any boxed mix. Don’t get me wrong, a boxed mix is a super easy go to and I love my Insanely Easy Vegan Pancakes made with Heart Smart Bisquick for a quick breakfast. But there is something so much more special about making pancakes from scratch, and honestly it doesn’t take too much time.
In a large bowl you’ll simply add and mix all the dry ingredients. Then in a small bowl, mix the wet ingredients. Combine them both together and they are ready to cook up in a skillet!
The ricotta in the pancakes makes them, moist, light and fluffy and gives it a new depth of flavor that can’t be beat. Don’t knock it till you try it!
These pancakes can be eaten as is, or topped with my incredible Tangy Lemon Curd! Lemon curd is so amazing and has great uses, but one of my favorites is to smother it all over these Lemon Ricotta Pancakes instead of using syrup. It adds such great flavor and really gives the pancakes that lemon punch they deserve!
Lemon Ricotta Pancakes
- 2 cups all purpose flour
- 4 TBSP sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cup milk
- 1 cup ricotta cheese
- ¼ cup lemon juice freshly squeezed
- 4 eggs
- 2 TBSP lemon zest
- 2 tsp vanilla extract
Add all of the dry ingredients into a large bowl and whisk to incorporate. Set aside.
In a medium bowl or pyrex measuring cup, combine the remaining ingredients (wet ingredients) and mix well.
Pour the wet into the dry and mix until just combine and there is no flour remaining. Set aside.
Preheat a griddle or large skillet to a medium heat, about 350 degrees and add a little butter to it. Pour pancake batter onto skillet in ¼-⅓ cup amounts depending on how big you want your pancakes to be. Cook for about 2 minutes on each side or until little bubbles form on the top. Flip and cook another 2 minutes. Serve warm with syrup or lemon curd!
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