You have to try these Lemon Ricotta Pancakes! They’ve got fabulous flavor, and the texture is out of this world! With olive oil, lemon zest, lemon extract and just enough sugar.
If there’s one recipe you try from my blog this year, let it be these lemon ricotta pancakes.
They’re thick, pillowy soft and incredibly moist. The lemon flavor is ever present but not overbearing. The browned outsides, juxtaposed with the tender, melt-in-your-mouth insides, will make you swoon.
And they’re just sweet enough. It’s as if cake and pancakes had a love child.
You can enjoy these pancakes with butter and maple syrup. So good! But, if you want to experience sheer ecstasy, I urge you to top them with these Italian Strawberries with Lemon and Sugar instead.
I’ve never been so excited to share a dish with you. And that says a lot, because I’m kind of passionate about food. In case you haven’t noticed.
I’ll even go out on a limb and say these are the best lemon ricotta pancakes. The olive oil adds moisture and enhances the cake-like texture. The lemon extract (affiliate link), along with zest and the right amount of salt, makes the lemon flavor pop.
I skipped the buttermilk or lemon juice found in many lemon ricotta pancake recipes, because they produce a sour taste. Instead, my lemon ricotta pancakes get their fluffiness from the ricotta and four teaspoons of baking powder.
So, there’s no need to overload the batter with sugar. Three tablespoons are plenty in this large quantity of pancakes.
I know I’ve been on a lemon kick lately (#sorrynotsorry #cantstopwontstop). I kicked off spring with this Lemonade Moonshine and then shared our favorite Lemon Lush from Scratch. But, I’ve said it before and will say it again.
“Everybody loves lemon!”
Friends, please add the ingredients for these lemon ricotta pancakes to your grocery list. You can make them for Sunday breakfast or a fabulous brunch. And don’t forget the strawberries!
P.S. If you try this recipe, please rate it and leave a comment!
(Recipe Source: Cooking with Mamma C)