Lemon Ricotta Pancakes
Light and fluffy pancakes made with ricotta cheese and infused with fresh lemon juice and zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated white sugar
- ½ teaspoon salt
- 1 cup milk
- ½ cup ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 2 tablespoons butter (for cooking)
- Extra ricotta, lemon zest, powdered sugar & blueberries (for serving)
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a medium bowl, blend milk and ricotta, then mix in eggs, vanilla, lemon juice, and lemon zest.
- Make a well in the dry ingredients and pour in the wet mixture, gently folding until just combined.
- Heat a griddle over medium and melt butter. Scoop about a cup of batter onto the griddle.
- Cook until bubbles appear, then flip and cook until golden brown on both sides.
- Serve warm with toppings of choice.
Notes
Be careful not to overmix the batter for the fluffiest pancakes. Use fresh lemons for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Find it online: https://www.simplefamilydishes.com/lemon-ricotta-pancakes/