Spring Lemon Ricotta Pancakes

Light, fluffy, and kissed with citrus — these pancakes are the perfect way to welcome spring mornings in Illahe.

By Jeanne Griggs


Ingredients


Dry

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt


Wet

  • ¾ cup ricotta cheese
  • 2 large eggs
  • ⅔ cup milk
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract


For Cooking

  • Butter or coconut oil


Optional Toppings

  • Fresh berries
  • Maple syrup
  • Powdered sugar
  • Honey
  • Lemon slices




Instructions


  1. Mix dry ingredients
    In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. Combine wet ingredients
    In a separate bowl, whisk ricotta, eggs, milk, lemon zest, lemon juice, and vanilla.
  3. Fold together
    Gently combine wet and dry — don’t overmix. Batter should be slightly thick.
  4. Heat pan
    Medium-low heat with butter or oil.
  5. Cook pancakes
    Pour ¼ cup batter per pancake.
    Cook 2–3 minutes until bubbles form → flip → cook another 2 minutes.
  6. Serve warm
    Top with berries, syrup, and a dusting of powdered sugar.


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