Adding ricotta cheese to pancakes adds creaminess and richness. The lemon juice and zest keeps them light and bright, making these a perfect go-to pancake recipe.

Start by whisking the flour, sugar, baking soda, and salt together in a large bowl.

In another bowl, whisk together the eggs, ricotta cheese, lemon juice, and lemon zest until smooth.

Add the milk and melted butter; whisk until smooth.

Add the dry ingredients all at once to the wet. Stir just until combined.

Heat a greased griddle over medium heat. Ladle 2 tablespoon portions of batter onto the griddle, and cook until golden brown on the bottom.

Flip and cook until golden brown on the other side. Serve warm, topped with pure maple syrup or berries and whipped cream.

Lemon Ricotta Pancakes
Makes approximately 30 3-inch pancakes

1½ cups all-purpose flour
3 tablespoon sugar
1 ½ teaspoons baking soda
¼ teaspoon salt
2 eggs
3/4 cups ricotta cheese
1 tablespoon lemon juice
2 teaspoon lemon zest
1 cup milk
8 tablespoons butter, melted and cooled
Pure maple syrup, for serving
Berries and whipped cream, for serving

Preheat the oven to 200°F. Place a baking sheet in the oven.

Heat a griddle over medium heat. Grease or spray with cooking spray.

Whisk together the flour, baking soda, sugar, and salt in a large bowl.

In another bowl, whisk together the eggs, ricotta cheese, lemon juice, and zest. Add the milk and melted butter Add the ricotta mixture all at once to the dry ingredients and mix with a spoon or spatula just until combined.

Ladle the batter in 2-tablespoon portions onto the griddle. Cook until golden brown on the bottom, then flip and cook until the other side is brown. Repeat until all the batter is finished. As the pancakes are finished, put on the baking sheet in the oven to keep warm.

Serve warm, drizzled with pure maple syrup or topped with berries and whipped cream.