These are not your typical Saturday morning pancakes. These are the fluffiest, creamiest, tangiest pancakes you will ever eat.
The ricotta gives these pancakes an extra boost of protein and an unmatched fluffy consistency. It may sound like a strange ingredient to use in pancakes, but it acts more like cream cheese than anything else. I love adding blueberries to these because, let’s be honest, anything lemon and blueberry is a good idea. You can top the pancakes with syrup, cool whip, jam, or whatever your heart desires. They honestly taste good without any additional toppings too.
These can also be prepped ahead of time, stored in the freezer, and popped in the toaster when you’re ready to eat. We love a nice grab-and-go breakfast option for those busy mornings!
Yes, I’m hyping these pancakes up a lot, but don’t just take my word for it– try them yourself! I hope you enjoy them as much as I do.
Lemon Ricotta Pancakes
Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk of choice
- 2 tbsp lemon zest
- 3 tbsp lemon juice
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 3 tbsp honey
- 1/2 tsp salt
- 1 tbsp vanilla extract
- (Optional) blueberries
Directions
- In a medium-size bowl, add ricotta, eggs, milk, lemon zest, lemon juice, honey, and vanilla extract. Mix ingredients together until they are well combined.
- In a smaller bowl, add whole wheat flour, baking powder, and salt. Mix together.
- Pour the dry ingredients into the wet ingredients bowl. Fold pancake better together using a rubber spatula. Be sure to not over mix. Stop mixing once you stop seeing dry flour. Over mixing will make the pancakes less fluffy!
- Heat a medium-sized fry pan over medium-low heat. Spray the pan with cooking spray to prevent the pancakes from sticking. Add ~1/3 cup of batter to the pan. Add blueberries if desired. Cook for about 2-4 minutes on each side or until golden brown. Repeat with the remaining batter.