Raspberry Lemon Ricotta Pancakes
These are melt-in-your-mouth pancakes that are perfect for a lazy weekend morning or holiday breakfast!
Nutrition Facts
Ingredients
Instructions
In a large bowl, combine the wet ingredients.
In a medium bowl, combine the dry ingredients. Gently stir the dry ingredients into the wet ingredient mixture.
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Continue Reading at Savorandsavvy →Chef's Notes
NotesLemon Extract Substitution: If you don’t have lemon extract, you could zest ½ of a lemon as a substitute.
Fruit Choices: You could replace the raspberries with blueberries.
Berry Choice: Use only fresh berries.
Freezer Friendly: These lemon ricotta pancakes are freezer-friendly. Just cook them up and place them on a cooking sheet. Then flash freeze for one hour. Once the pancakes are set up, transfer them to a sealed container or freezer bag.
Reheating: Warm up in the microwave, in your toaster, or let thaw at room temperature to enjoy.
Meal Prep Options:
The night before, measure and combine the dry ingredients together and cover them.
Measure and stage the wet ingredients in the refrigerator.
Lay out the utensils and pans on the counter for the morning.
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Reviews from the Original Source
This was amazing!
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