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

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings 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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