Lemon Ricotta Pancakes with Strawberries

Lemon Ricotta Pancakes are a weekend brunch that will make a lazy Saturday morning feel special.

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Lemon Ricotta Pancakes are a breakfast that tastes like spring! The ricotta gives the pancakes a light, almost spongy texture.

INGREDIENTS

– All Purpose Flour – Powdered Sugar – Baking Powder – Salt – Ricotta Full Ingredients

In a large bowl, combine the flour, powdered sugar, baking powder, and salt. In another bowl, whisk the ricotta, buttermilk, eggs, lemon curd, and lemon juice together.

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Then whisk the wet ingredients into the dry ingredients, and whisk until just combined.

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Let the pancake batter sit for 5 minutes, this will make the pancakes lighter.

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Warm a skillet over medium or medium-low heat and melt enough butter to coat the bottom of the skillet.

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Pour about 1/3 cup of the pancake filling into the skillet to make a pancake. Let the pancake cook until the first side has browned and then flip it over.

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