Description
Indulge in the delicate floral aroma and tangy lemon notes of these dreamy Lavender Lemon Ricotta Pancakes. Fluffy and light, with a delightful ricotta cheese filling, these pancakes are the ultimate weekend brunch treat.
Ingredients
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 1/4 cups whole milk
– 3 large eggs
– 1 cup ricotta cheese
– 2 tablespoons lemon zest
– 1 tablespoon fresh lavender buds, plus more for garnish
– 2 tablespoons unsalted butter, melted
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs. Then, stir in the milk, ricotta cheese, lemon zest, and 1 tablespoon of lavender buds until well combined.
3. Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
4. Heat a lightly oiled griddle or nonstick skillet over medium heat.
5. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
6. Cook until bubbles appear on the surface, about 2-3 minutes. Flip and cook until golden brown on the other side, an additional 2-3 minutes.
7. Serve the Lavender Lemon Ricotta Pancakes warm, drizzled with honey and garnished with additional lavender buds.
Notes
For a deeper lemon flavor, you can also add a tablespoon of lemon juice to the batter. The ricotta cheese helps keep these pancakes extra moist and fluffy.
- Prep Time: 15
- Cook Time: 15
- Category: Desserts
- Method: Stovetop
- Cuisine: American