Lemon Ricotta Pancakes

Tender, sweet and lemony, these Lemon Ricotta Pancakes are what your weekend dreams are made of! Start with a pre-made pancake mix, these come together in a cinch!

Course Breakfast

Cuisine American

Keyword Lemon Ricotta Pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings 4-inch pancakes

Calories 65kcal

Author Katie Cooksey

Ingredients

1 cup pancake mix such as the New Hungry Jack Buttermilk Pancake & Waffle Mix
3/4 cup cold water
1/4 cup ricotta cheese
zest of 2 small lemons
powdered sugar for garnish
syrup & butter for serving

Instructions

In a medium sized bowl, stir pancake mix, water, ricotta cheese and lemon zest together until mostly smooth with a few small lumps.
Fry on a lightly greased nonstick skillet until golden brown.
Serve with powdered sugar and syrup.

Notes

Storage Directions

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the toaster or skillet for best texture.

Nutrition