Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup milk (whole or 2% work best)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking
- 1 cup mixed berries (fresh or frozen)
- 1/4 cup maple syrup or honey
Feel free to substitute the milk with almond or oat milk for a dairy-free version, and if you’re out of fresh berries, frozen ones work just as well for the syrup!
Instructions
- In a large mixing bowl, whisk together the ricotta cheese, eggs, milk, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
- In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Be careful not to overmix; some lumps are okay.
- Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet, cooking for about 2-3 minutes on each side or until golden brown. You’ll know it’s time to flip when bubbles form on the surface of the pancake.
- For the berry syrup, combine the mixed berries and maple syrup in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the syrup thickens, about 5-7 minutes. If using frozen berries, you might need a little extra cooking time.
- Serve the pancakes warm, drizzled generously with berry syrup. Enjoy the burst of flavors and the smiles that follow!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International