Creamy whole grain lemon ricotta pancakes are the best way to start a summer morning. These delicate, fragrant hotcakes are perfect topped with fresh nectarines and maple syrup!
Whole-Grain Lemon Ricotta Pancakes Recipe
A refreshing, creamy twist on your favorite pancakes.
- whole spelt flour: 1 cup
- baking powder: ½ teaspoon
- brown sugar: 2 tablespoons
- salt: ⅛ teaspoon
- ricotta: 1 cup
- milk: ¾ cup
- eggs: 2 (large), separated
- lemon, juiced: ½ lemon
- lemon, zested: 1 whole lemon
- vanilla extract: 1 teaspoon
- butter or neutral oil: for frying
Step 1: In a large bowl whisk together the whole spelt flour, baking powder, sugar, and salt.
Step 2: To the dry-ingredient bowl add the ricotta, milk, egg yolks, lemon juice, zest, and vanilla extract. Whisk until batter comes together cohesively.
Step 3: In a separate bowl whisk the egg whites until frothy. Fold the egg whites into the batter.
Step 4: Heat a large non-stick pan over a medium flame. Using a ¼ cup measure, scoop batter onto the hot pan (3-4 pancakes at a time). Continue with the rest of the batter. Serve with seasonal fruit and maple syrup.
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