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Lemon Ricotta Pancakes: Try This Delightful Recipe Today!

Delicious and fluffy lemon ricotta pancakes that are perfect for breakfast or brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

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

Method
 

  1. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In another bowl, combine the ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. The batter may be slightly lumpy.
  4. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
  5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 3-4 minutes.
  6. Flip and cook for an additional 2-3 minutes until golden brown.
  7. Repeat with the remaining batter, adding more butter or oil as needed.
  8. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 70mgSodium: 200mgFiber: 1gSugar: 5g

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.

Tried this recipe?

Let us know how it was!