Light and fluffy, these lemon and ricotta pancakes are a stand-out breakfast. The ricotta cheese and fresh lemon juice gives them the perfect balance of sweet and tart!
In a small bowl, whisk together the flour, baking powder and salt.
In a separate, medium sized bowl, whisk together the eggs and sugar for about a minute. Add the vanilla extract, lemon juice, lemon zest, ricotta cheese and whisk together.
Add the dry ingredients to the wet ingredients and whisk just until fully incorporated. Let sit for 5 minutes before cooking.
Heat up a griddle or a skillet stovetop and cook the pancakes about 3 minutes or until browned. Flip the pancake over and cook for an additional 2 minutes. Repeat with remaining batter. (This recipe yields about 6 medium sized pancakes, recipe can be easily doubled or tripled.)