Lemon Ricotta Pancakes
Fluffy and zesty lemon ricotta pancakes that are perfect for brunch. This recipe is inspired by the beloved Stone Face Dolly's and pairs beautifully with lemon curd or fresh blueberries.
Ingredients
- 2 cups flour
- 3 tbsp sugar
- 2 tbsp baking powder
- ½ tsp cinnamon
- Good pinch of salt
- 4 large eggs
- 1 cup ricotta cheese
- 1 cup milk (can use almond or oat milk)
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tbsp)
- Optional: Lemon curd or fresh blueberries for serving
Directions
- In a small bowl, rub the lemon zest into the sugar with your fingers until fragrant.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, salt, and the lemon-scented sugar.
- In a separate bowl, whisk together the eggs, ricotta cheese, and milk until smooth. If you like small lumps of ricotta, you can leave it slightly less mixed. Add the lemon juice and stir to combine.
- Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to allow the baking powder to activate.
- Preheat a griddle or nonstick pan over medium-high heat. Lightly grease with butter or oil.
- Use a ¼ cup scoop to portion the batter onto the griddle. Cook each pancake for 4–5 minutes on the first side, or until bubbles form across the surface. Flip and cook for another 2–3 minutes, or until golden brown and cooked through.
- Keep the pancakes warm in a 300°F (150°C) oven until ready to serve.
- Serve with a dollop of lemon curd, fresh blueberries, or your favorite pancake toppings.
Notes:
– For extra flavor, fold in a handful of fresh or frozen blueberries to the batter.
– These pancakes are delicate, so keep an eye on the heat to prevent burning.
Gather With Kate 
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