Rosemary, Lemon, and Ricotta Pancakes 

The perfect fluffy, light, and flavor-packed start to the day.

Speedy version: use your favorite instant pancake mix and just add the lemon zest/juice, ricotta, and rosemary. (This is what I usually do)

1 ½ cups all-purpose flour 

3 Tbsp sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk

3/4 cup ricotta cheese, plus more for topping

3 large eggs

1 tsp vanilla extract

3 Tbsp rosemary, chopped

Zest of 1 lemon

1/4 cup fresh squeezed lemon juice

1 Tbsp butter, melted

Honey or maple syrup for topping

*Optional: fresh berries for topping

-Preheat non-stick pan to medium heat on stove.

-Combine flour, sugar, salt, baking powder, and baking soda in a large bowl. (If using instant pancake mix make according to instructions on package)

-In a separate bowl, whisk together milk, eggs, vanilla extract, and ricotta until well blended. To the same bowl, mix in butter, rosemary, lemon juice, and lemon zest.

-Add milk mixture to flour mixture bowl and stir until just combined, but still a little lumpy. Be sure not to overmix.  

-Pour 1/3 cup batter into pan and cook until bubbles begin to appear on the top of the pancake and the bottom is golden brown to your liking (about 2 minutes)

-Flip and cook the other side until golden brown. 

-Add to serving plate and top with a dollop of ricotta. Drizzle with honey or syrup and add berries if using. Finish off with more lemon zest. 

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