Treat mom to a delightful start to her Mother’s Day with fluffy, citrusy Lemon Ricotta Pancakes from Savory Experiments! These light and tender pancakes burst with fresh lemon flavor and creamy ricotta, making them the perfect breakfast in bed. Whether topped with a dusting of powdered sugar, a drizzle of maple syrup, or a handful of fresh berries, this sweet and tangy stack is sure to make her morning feel extra special!
INGREDIENTS
- Flour
- Leaveners (Baking Powder & Baking Soda
- Sugar
- Ricotta cheese
- Egg
- Milk
- Vanilla extract
- Lemon
- Blueberries
INSTRUCTIONS
- Dry ingredients. Whisk all dry ingredients, flour, baking powder, baking soda, salt and sugar, in a large mixing bowl.
- Wet ingredients. In a separate medium mixing bowl, whisk wet ingredients, ricotta cheese, milk, egg, vanilla, lemon zest and lemon juice.
- Combine wet and dry. Combine flour mixture to wet ingredients, whisking until just moistened and combined. Do not over mix. Gently, fold in blueberries.
- Prepare griddle. Heat griddle to 350 degrees or a large skillet or pan to medium-high heat. Grease with butter or cooking spray.
- Add batter to pan. Measure out approximately 1/2 cup of batter for each pancake. Or make them however large or small you want. Cook 2-3 minutes or until bottoms are brown and tops begin to bubble. Flip and repeat, being careful not to overcook.
- Repeat with remaining batter. Remove and, if desired, place in a single layer on baking sheet in a warm oven until the remainder are finished. Continue with remaining pancake batter.
