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–+ servings

Lemon Ricotta Pancakes

These lemon ricotta pancakes are creamy and shine with the light flavor of lemon. Make these lemon ricotta pancakes for your next weekend breakfast or brunch.
5 from 2 votes
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes

Equipment

  • Griddle
  • 2 medium or larger mixing bowls
  • Whisk

Ingredients
  

  • 1.5 cups Whole Wheat Flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp Salt
  • 1 tbsp Chia Seeds
  • 1.5 cup Buttermilk
  • 1 cup Ricotta Cheese
  • 1 Large Egg Beaten
  • 2 tbsp Canola or Vegetable Oil
  • 1 tsp vanilla extract
  • 1 tbsp Fresh Lemon Zest

Instructions
 

  • In a large bowl whisk together flour, baking powder, baking soda, salt and chia seeds if using. In a medium bowl Mix together Buttermilk, ricotta, egg, oil, vanilla extract and zest. Add the flour mixture to the wet ingredients and whisk until everything is just incorporated.
  • Set the batter aside to rest for 10 minutes. While the batter is resting preheat your griddle over medium heat and grease with butter or cooking spray.
  • Measure out the pancakes using about 1/3 cup of batter. Cook each pancake about 3-4 minutes until the tops of the pancakes have bubbles and the edges are dry. Flip the pancakes and cook for another 2-3 minutes or until golden.

Notes

These pancakes can be frozen and taste great reheated later. To freeze pancakes place them on a baking sheet in a single layer and freeze for 30 minutes. The pancakes can then be placed in a resealable freezer bag for up to 3 months.
Keyword brunch, lemon, pancakes, ricotta, spring
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