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Lemon Ricotta Pancakes

Prep: 10 mins
Cook: 20 mins
Yields: About 12 pancakes

1 package Foodstirs Organic Pancake Mix
2 eggs
4 tablespoons butter, melted
2/3 cup ricotta
½ cup milk
2 tablespoons lemon zest
2 tablespoons lemon juice



Whisk eggs; add melted butter. Add ricotta and whisk until smooth. Pour in milk and continue whisking. Slowly add dry mix and whisk until combined. At the very end, pour in lemon juice and zest and mix until evenly distributed.

Pour a ¼ cup of batter onto a hot buttered pan or griddle; be careful not to overcrowd the surface. Cook for 2-3 minutes, or until bubbles form on top, then flip over. Cook on the second side until golden, about another 2 minutes. Repeat until all batter is used.

Serve pancakes warm, with honey, maple syrup, or powdered sugar.Lemon Ricotta Pancakes