Lemon Ricotta Pancakes
Elevate your at-home breakfast with our Lemon Ricotta Pancakes, a perfect addition to your brunch lineup. These fluffy pancakes, infused with zesty lemon and creamy ricotta, are a delightful make-ahead option for a stress-free family brunch. With our easy-to-follow recipe, enjoy a morning indulgence that will have everyone coming back for more!
Equipment
- Pancake pan or griddle (optional)
Ingredients
- 1 box of pancake mix
- 1 cup ricotta cheese
- Zest of 3 lemons
- Juice of 3 lemons
- 1 egg
- 2 cups milk
- 1/2 cup vegetable oil
- 1/2 cup cold water
- Butter or oil for cooking
- Optional: maple syrup, fresh berries, or powdered sugar for serving
Instructions
- In a large mixing bowl, add the pancake mix, ricotta cheese, lemon zest, lemon juice, egg, milk, vegetable oil, and cold water to the pancake batter. Stir until well combined. If the batter seems too thick, you can add a little more milk or water to reach your desired consistency.
- Heat a skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
- Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook the pancakes for 2-3 minutes on one side, or until bubbles start to form on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep warm while you cook the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the lemon ricotta pancakes warm with your favorite toppings such as maple syrup, fresh berries, or a dusting of powdered sugar.