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–+ servings

Lemon Ricotta Pancakes

Light and fluffy pancakes with a hint of lemon and creamy ricotta.
Print Recipe
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • 1 pinch salt
  • ¾ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 lemon, zested and juiced
  • 2 tablespoon butter, melted

Instructions 

  1. In a large mixing bowl, combine the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
  2. In another bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  4. Heat a griddle or non-stick pan over medium heat and lightly grease with butter or oil.
  5. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
  6. Serve warm with your favorite toppings.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Lemon, Pancakes, Ricotta
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