---
title: Lemon Ricotta Pancakes
servings: 6
course: breakfast
prep time: 10 minutes
cook time: 15 minutes
source:
  url: https://www.umami.recipes/recipe/QnLC8U6usKvmO87d3rNo
image: https://www.umami.recipes/api/image/recipes/QnLC8U6usKvmO87d3rNo/images/Nr2mdYHrlKDDv34SJJaafL?w=2048&q=75
tags: [breakfast, pancakes, lemon, meal-prep]
---

Preheat an electric #griddle{} to moderately-high heat (or use a non-stick #skillet{} set over medium heat).

In a mixing #bowl{} whisk together @all-purpose flour{1 1/2%cups}(214g, scoop and level to measure), @granulated sugar{3 1/2%tbsp}(46g), @baking powder{2%tsp}, @baking soda{1/4%tsp} and @salt{1/2%tsp} for 20 seconds.

Make a well in center of flour mixture and set aside.

In a separate large mixing #bowl{}, whisk together @milk{1%cup}(236ml), @ricotta{3/4%cup}(180g, low-fat or whole), @eggs{3}(large) and @vanilla extract{1%tsp} until well blended.

Add @butter{1%tbsp}(14g, melted), @lemon zest{1-2%tbsp}(depending on how lemony you want them) and @fresh lemon juice{1/4%cup}(60ml) to milk mixture and blend until combined (it will curdle a little, that's fine).

Immediately pour milk mixture into flour mixture and whisk just to combine (batter should be slightly lumpy).

Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.

Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.