Lemon Ricotta Pancakes

Wow! I woke up this morning and I had over 5K Instagram followers! Its crazy to think I started Chand’s Kitchen on Instagram about 10 months ago and now I’m posting recipes on my own blog!  Thank you to everyone who has encouraged me and supported me through this new creative outlet of mine!

5 Lemon Slices for 5K! These Lemon Ricotta Pancakes were easy to make and a way to spruce up a plain pancake!  The ricotta creates a fluffy batter and the lemons remind me of summer!  The pancakes were a  very refreshing breakfast and I can’t wait to make them again!

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5 from 1 vote

Lemon Ricotta Pancakes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp brown sugar
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• 2 lemons zested and juiced
• Butter

Instructions

• Preheat a nonstick griddle.
• Whisk flour, baking powder, nutmeg, salt, and sugar in a small bowl.
• Mix together the cheese, eggs, milk, lemon juice and zest in a large bowl.
• Combine the flour mixture into the wet ingredients.
• Brush the hot griddle with butter.
• For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown.
• Repeat until no batter remains.
• Enjoy!