Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Zest of 1 lemon
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, lemon zest, and salt.
- In another bowl, beat eggs, then add ricotta cheese, milk, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients. Fold gently until just combined, avoiding overmixing.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges are set.
- Flip and cook for another 2 minutes or until golden brown and cooked through.
- Serve warm with your preferred toppings.
Notes
For extra flavor, consider adding fresh blueberries or chopped nuts to the batter.
Use plant-based milk alternatives if preferred.
Keep pancakes warm in a low oven while cooking the remaining batter.
- Prep Time: 10
- Cook Time: 15