Lemon Ricotta Pancakes

2 cups all-purpose flour
1/4 cup granulated sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1 and 1/2 cups whole milk
1 cup full-fat ricotta cheese
1 and 1/2 teaspoons pure vanilla extract
1/4 cup fresh lemon juice
2 teaspoon lemon zest
Maple syrup or fresh whipped cream, for serving
In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to over mix the batter.

Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup or whipped cream. See notes for freezing options.
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