Start your day on a sunshine-y note with these lemon ricotta pancakes.
If you need an excuse to eat pancakes, tomorrow is Pancake Day. Not sure if we will squeeze them in for breakfast or have them for dinner, but pancakes are definitely on the menu.
If Q was able to choose what we ate for breakfast every day, it would be crepes or these pancakes. This recipe for Lemon Ricotta Pancakes is one of our favourites.
The addition of ricotta to these pancakes make them both light and airy and rich and decadent all at the same time. Cinnamon and nutmeg add just enough spice to flavour the batter.
Lemon plays a huge role in these pancakes. Not only is the juice of the lemon used but so is the zest. This gives bursts of flavour in every bite! This is a lemon lover’s dream.
I like my pancakes on the small size so I use a 1/4 cup measure to cook the batter. For bigger pancakes, definitely increase the size of the measuring cup to your liking.
Around here, we serve our pancakes with maple syrup. And fruit, for balance of course.
- 1 cup flour
- 1 TB baking powder
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 TB sugar
- 1 cup ricotta
- 2 eggs
- 3/4 cup milk
- 1 lemon, zested and juiced
- Combine the dry ingredients in a bowl.
- Combine the ricotta, eggs, milk and lemon in another bowl.
- Fold the wet ingredients into the dry and mix until combined.
- Cook the pancakes on a non-stick skillet sprayed with cooking spray using a 1/4 cup measure.