Lemon Ricotta Pancakes

Lemon Ricotta Pancakes


3 TBL canola oil
1 cup SweetStacks Gourmet Pancake Mix
¾ cup Milk
1 TBL vanilla
1 egg
1 tsp Baking Powder
2/3 cup ricotta
3 TBL fresh squeezed lemon juice
1 TBL lemon zest (about 2 lemons)


In a large bowl, whisk together milk, egg, oil, vanilla, lemon juice and zest. After combined, mix in ricotta. (There will be a couple clumps of ricotta) Fold the SweetStacks Pancake Mix and baking powder into mixture. Do not over mix! Cook on medium-low heat griddle.


*Pancakes can also be warmed in the oven (at 200 degrees) until ready to be served.

Recipe created and photographed by our niece Alexis Y. Chan.

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