These lemon ricotta pancakes are bright, moist, and wonderfully fluffy.Easy to make with 10 ingredients, they're a delicious breakfast or brunch! Jump to recipe It’s official: these lemon ricotta pancakes are my favorite weekend breakfast.They’re gloriously light and fluffy, like bouncy pancake pillows, and they have a wonderful zesty flavor.

Topped with blueberry compote or a drizzle of maple syrup, they’re lightly sweet, bright, and delicious.You know you’re going to have a good day when it starts with these lemon ricotta pancakes.Ok, if you’re thinking, “Cheese? In pancakes?!” I hear you.

But you don’t actually taste the ricotta here.It acts like Greek yogurt and sour cream do in many sweet recipes, making these pancakes exceptionally moist and tender.It also makes them sound a little fancy, but they’re still super easy to make.You just need 10 ingredients and basic equipment to make this recipe.

Try it for a special breakfast this weekend! Lemon Ricotta Pancakes IngredientsI adapted these lemon ricotta pancakes from my go-to pancake recipe.It starts with the same basic ingredients: All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.Cane sugar – For sweetness.

Baking powder and eggs – They help the pancakes rise.Milk – For moisture.Any kind works here.

I love this recipe with whole milk and almond milk.Oat milk would work well too.Melted butter or neutral oil – For richness.

I use oil mo

Read More