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Lemon Ricotta Pancakes with Lemon Ricotta Cream

Lemon Ricotta Pancakes

Swirl ricotta cheese into pancakes to make them light and fluffy. Add Pure Lemon Extract for lemon flavor without tartness.


  • 2 cups pancake mix
  • 1 cup milk
  • 15 ounces (1 container) ricotta cheese, divided
  • 2 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure Lemon Extract, divided
  • 1/4 cup confectioners’ sugar


  1. Mix pancake mix, milk, 1 cup of the ricotta cheese, eggs and 1/2 teaspoon of the lemon extract in large bowl until well blended.
  2. Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
  3. For the the Lemon Ricotta Cream, mix remaining ricotta cheese, confectioners’ sugar and remaining 1/2 teaspoon lemon extract in medium bowl until well blended.
  4. Serve pancakes layered with Lemon Ricotta Cream. Sprinkle with additional confectioners’ sugar, if desired.

Prep Time: 10 min | Cook Time: 12 min | Serves: 4

Serving Suggestion: Serve pancakes with fresh or dried fruit, such as strawberries or assorted berries, currants or cranberries.

Nutritional information(amount per servings) Total Calories: 491 Sodium: 1295mg Fat: 15g Carbohydrates: 64g Cholesterol: 132mg Protein: 25g Fiber: 2g

Recipe and photo credit: McCormick


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