Lemon ricotta pancakes are easy to make and have a great flavor and texture. They are extra soft and fluffy with a hint of lemon that sends them over the top! Simply the best.
In a medium bowl or 4 cup liquid measuring cup, combine 1 1/2 cups of the milk with the egg, ricotta, lemon zest, lemon juice and vanilla extract. Mix well.
Add dry ingredients and mix batter until just combined
The batter should stream slowly off of a spoon, add extra milk if needed to reach this consistency.
Pour the batter onto a greased or buttered griddle, it should sizzle slightly when it touches the griddle. Make pancakes as large or small as you want.
Cook until the edges are slightly set, the bottoms are light golden brown, and there are a few bubbles on top.
Flip and continue to cook pancakes until the bottoms are light golden brown and the pancakes have risen up slightly.
Store in a warm oven to keep warm until serving time.