Lemon Ricotta Pancakes with Strawberries

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

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


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

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.


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


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


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


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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