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.
- 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.
- 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 and the bottom is golden brown, then flip and cook the other side.
- Serve the pancakes warm, dusted with powdered sugar and drizzled with syrup if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 375
- Sugar: 9g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg