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Fresh Lemon Ricotta Pancakes- Wildflower Bread Co. Copycat

Course Breakfast
Cuisine American
Keyword Arizona, pancakes, ricotta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 5 minutes
Author abountifulkitchen


  • 2 eggs
  • 1 cup ricotta or about 200 grams
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup water 1/4 additional may be needed to thin batter
  • 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Heat griddle to medium high heat or 350 degrees. You may also wait to heat griddle until after the pancakes are mixed. I do this before mixing the batter because my griddle takes a while to fully heat.
  2. In a large bowl, whisk the eggs. Add ricotta, sugar, lemon juice and lemon zest. Whisk together.
  3. Add the water and whisk again.
  4. Add the flour, baking soda, baking powder and salt all at once. Mix just until the wet and dry ingredients are incorporated. Do not over mix. The batter does not need to be smooth. Let sit for a couple of minutes.
  5. Grease hot griddle with little butter or oil.
  6. Check the batter, it should be similar to the consistency of a cake batter that can barely be poured.
  7. Using a 1/4 cup measure, scoop out the pancake batter onto the griddle. Cook until the edges of the pancakes bubble and the bubbles pop. Flip the pancakes. Do not pat down. Do not flip more than once. The pancake is done when you quickly touch the middle of the pancake with a spatula, and the pancake springs back. If the batter is too thick, thin with a little water or milk.
  8. Serve immediately with fresh blueberries and syrup.

Recipe Notes

-Bottled lemon juice may be substituted, but fresh is best.

-This recipe is easily doubled, if doubling, you may use 3 eggs instead of 4.