Lemon Ricotta Breakfast Pancakes

Flour and Baking powder prepared for a breakfast finished with a bright citrus note. Follow the individual steps for timing and doneness.

By PlatePatch · Recipe image is an illustration.

Recipe illustration for Lemon Ricotta Breakfast Pancakes

Breakfast · 30 min total (10 min prep, 20 min cooking) · 4 servings

Ingredients

  • 1.5 cup Flour
  • 2 tsp Baking powder
  • 2 ct Eggs
  • 1.25 cup Milk
  • 2 tbsp Olive oil
  • 4 oz Ricotta
  • 1 ct Lemon
  • 2 tbsp Honey

How to make it

  1. Mix the flour and baking powder in a large bowl.
  2. Whisk the eggs and milk in another bowl, then stir them into the flour just until no dry flour remains.
  3. Stir in the ricotta and the finely grated yellow zest of the washed lemon.
  4. Warm a lightly oiled nonstick skillet over medium-low heat. Use about a quarter cup of batter for each pancake.
  5. Cook for 2–3 minutes, until bubbles appear and the edges look set. Flip and cook for 2 minutes more, until the center has no wet batter. Cook the remaining batter in batches.
  6. Serve with the honey and a small squeeze of lemon.

Check package directions, ingredient suitability and safe cooking temperatures before serving. Timings are estimates.

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