These lemon-ricotta pancakes are full of bright lemon flavor thanks to the addition of lemon juice & zest.
You’ll love the light, fluffy texture too!
Eggs Ricotta cheese Lemons Unsalted butter Whole milk Vanilla extract Pancake mix
Whisk together egg yolks, cheese, lemon juice and zest, melted butter, milk, and vanilla, then stir in the pancake mix.
Beat the eggs until soft peaks form. Fold the beaten egg whites into the pancake batter.
Cook pancakes until bubbles form and pop on the top and the bottom is golden brown. Flip and cook for another 2 minutes.
Serve the pancakes with maple syrup, butter, lemon curd, and all your favorite pancake toppings!
You can't go wrong with classic ricotta pancakes for breakfast—especially when they’re these lemon-ricotta pancakes!
Although there are many recipes for lemon-ricotta pancakes floating around the internet, this one is my favorite because it starts with pancake mix!