This weekend Stephen and I decided to make Lemon Ricotta pancakes and they turned out amazing! They were the perfect balance of sweetness and tartness. I wanted them to have a permanent spot on the blog so you could refer back to them. I’ll list the ingredients and instructions below but you can also find the full recipe here.

– @churnfoods maple & cinnamon butter
– 2 large eggs
– 1/2 cup fresh lemon juice
– 3 cups pancake mix (we used @bobsredmill gluten-free)
– 2 cups buttermilk
– 1 cup ricotta

How to make:
-Melt butter and whisk in a large bowl with buttermilk, lemon juice & eggs
– Then whisk in pancake mix
– Mix in ricotta
– Make your pancakes (total serving 4-5 people) & add more @churnfoods maple & cinnamon butter, warmed frozen berries & drizzle of maple syrup (or whatever toppings you want). Enjoy! xx