Description
Delicious and fluffy lemon ricotta pancakes that are perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, combine the ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. The batter may be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 3-4 minutes.
- Flip and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Notes
- For a lighter version, substitute half of the ricotta with Greek yogurt.
- You can also add blueberries or chocolate chips to the batter for extra flavor.
- If you prefer a thicker pancake, let the batter rest for 10 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg