First Watch Inspired Lemon Ricotta Pancakes
These fluffy lemon ricotta pancakes are infused with bright, refreshing citrus flavor thanks to freshly squeezed lemon juice and tangy ricotta cheese.
Ingredients
- 1½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoons baking soda
- ½ teaspoon salt
- ¾ cups whole milk ricotta cheese
- 1 cup milk
- 3 large eggs separated
- 1 tablespoon freshly grated lemon zest
- ¼ cup fresh lemon juice
- 1-2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter melted
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In a separate bowl, whisk together the ricotta, milk, egg yolks, lemon juice and vanilla until smooth. Now add the melted butter and lemon zest. Stir to incorporate.
- Stir the wet ingredients into the dry ingredients just until incorporated. Don't overmix.
- Heat a lightly oiled griddle or skillet over medium heat. Once hot, use a ½ cup measure to scoop the batter onto the griddle.
- Cook for 2-3 minutes on the first side until little bubbles strat to form on the surface of the pancake and they are lightly browned. Flip and cook for an additional 1-2 minutes.
- Transfer the cooked pancakes onto a plate and repeat with the remaining batter. Keep the cooked pancakes in a warm oven while you cook the rest of the batter.
- Serve the fluffy lemon ricotta pancakes warm, with butter, lemon wedges, powdered sugar, traditional maple syrup, or your favorite sweet topping.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.