Pancakes are my most favorite food. I say it's worth the extra steps to make them fresh, from scratch, as opposed to using a mix. This lemon ricotta version makes it worth getting out of bed.

By Jonna Gallo Weppler

Lemon Ricotta Pancakes Recipe


1/2 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 large eggs

1 cup low-fat or whole milk

1/2 cup ricotta cheese (whole milk or part-skim)

1/2 teaspoon pure vanilla extract

Grated zest of 1/2 lemon (about 1/2 teaspoon)

2 tablespoons unsalted butter (1/2 T. +1/2 T. + 1/2 T. + 1/2 T.)

Maple syrup, for serving

Notes: Don't panic. Measuring and pouring the batter and flipping the pancakes at the right moment is simple stuff.


1. In a medium bowl, measure and whisk together the flours, sugar, baking powder, and salt (dry ingredients). Add the eggs, milk, ricotta, and vanilla (wet ingredients). Grate the zest directly into the bowl. Whisk everything together (do not overmix).

2. Place your large skillet on the stove and turn the heat to medium. Add 1/2 tablespoon of the butter. Once it's melted, swirl the skillet so the butter coats the bottom of the pan. Spoon in 2 tablespoons of batter for each pancake — space them a few inches apart because they will spread (a large skillet will hold 4 pancakes per batch).

3. Cook until bubbles on the tops of the pancakes start to pop and the undersides are golden, 1 to 2 minutes. Flip with a metal spatula, cook 30 seconds more, then transfer to a plate. Repeat with the remaining butter and batter (you may have to turn the heat down if the skillet becomes too hot and the pancakes start to scorch). Serve with maple syrup.

Makes 16 (3-inch) pancakes.

Recipe excerpted from THE CAN'T COOK BOOK by Jessica Seinfeld, published by Atria Books, a division of Simon & Schuster, Inc. Copyright © 2013

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