Fluffy Lemon Ricotta Pancakes
These fluffy lemon ricotta pancakes are about to be your new favorite breakfast! Ricotta cheese is the quiet star of this dish because it doesn’t taste cheesy - it just adds loads of moisture and fluff! The lemon juice and zest give these pancakes a brightness to them, and there are so many different ways to dress them - hint: lemon ricotta blueberry pancakes!
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Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 3/4 cup milk
- 2/3 cup ricotta cheese
- 1/4 cup lemon juice about 1 lemon
- 3 tablespoons honey
- 2 tablespoons butter melted
- 1 tablespoon lemon zest about 1 lemon
Instructions
- Heat a large griddle over medium heat or to 350 degrees F.
- In a large bowl combine the flour, poppy seeds, baking powder and baking soda. Set aside.
- In a medium bowl combine the eggs, milk, ricotta, lemon juice, honey, butter and zest. Pour into the dry ingredients and mix just until combined. There will be some lumps and that is OK.
- Pour 1/4-1/3 cupfuls of batter onto hot griddle. Cook pancakes until bubbly on top. Flip and cook on the other side until golden.
- Serve immediately.
Notes
Storage: These pancakes are best enjoyed fresh, but if you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.