zucchini ricotta pancakes

These Zucchini Ricotta Pancakes are light, creamy, and filling, with a hint of lemon and zucchini speckled throughout. Plus, easy! Drizzled with a little honey, they are melt-in-your-mouth incredible!

Zucchini Ricotta Pancakes

all-purpose flour

baking powder

sugar

salt

milk

unsalted butter (, melted)

zucchini

ricotta cheese

lemon

unsalted butter (,

honey (, for serving, optional)

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Add in the egg, milk, and butter; whisk until combined and smooth.

Add in the grated zucchini, ricotta, and lemon zest; mix gently to combine.

Warm some butter on a griddle or large flat bottomed skillet over medium heat. Working in batches, scoop 1/4 cup of the batter onto the griddle for each pancake.

Cook until edges are dry and bubbles form on the top, about 3 minutes. Flip and cook until golden, about 2 more minutes. (If pancakes are browning too quickly, turn down the heat to medium-low.)

Serve hot with a slab of butter and a drizzle of honey. Too good!

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Zucchini Ricotta Pancakes

Top 1 zucchini ricotta pancakes recipes from across the web

The most viewed zucchini ricotta pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Zucchini Ricotta Pancakes

The most viewed zucchini ricotta pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine