Description
These Lemon Ricotta Pancakes are delightfully fluffy and moist, combining the creamy richness of ricotta cheese with the fresh, zesty brightness of lemon.
Ingredients
Scale
- 1 1/2 cups (214g) all-purpose flour
- 3 1/2 Tbsp (46g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (236ml) milk
- 3/4 cup (180g) ricotta (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla extract
- 1 – 2 Tbsp lemon zest
- 1/4 cup (60ml) fresh lemon juice
- 1 Tbsp (14g) butter, melted
Instructions
- Preheat an electric griddle to moderately-high heat, or use a non-stick skillet set over medium heat.
- In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for about 20 seconds.
- Make a well in the center of the dry flour mixture and set aside.
- In a separate large mixing bowl, whisk together the milk, ricotta cheese, eggs, and vanilla extract until fully blended.
- Stir in the melted butter, lemon zest, and fresh lemon juice into the wet mixture.
- Immediately pour the wet mixture into the well of the dry ingredients and whisk gently just until combined.
- Pour about 1/3 cup of batter onto the preheated buttered griddle or skillet. Cook until bubbles form on the surface and the bottom is golden brown, then carefully flip and cook the other side until golden brown.
- Serve the pancakes warm, dusted with powdered sugar if desired, and drizzled with maple syrup or berry syrup.
Notes
- Adjust lemon zest for more or less lemon flavor.
- Use low-fat or whole ricotta based on preference.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle or Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 375
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg