Lemon Ricotta Pancakes
Fluffy, citrus-kissed pancakes that evoke memories of lazy Sundays with family.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 3 large eggs
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 lemon (zest and juice)
- 1/2 teaspoon salt
- Butter or oil for cooking
Instructions
- Whisk together the ricotta cheese, milk, eggs, lemon zest, and lemon juice until smooth.
- Mix the flour, sugar, baking powder, and salt in another bowl.
- Combine the wet and dry ingredients until just mixed; a few lumps are okay.
- Heat a non-stick skillet over medium heat and add butter or oil.
- Pour a ladle of batter onto the skillet and cook until bubbles form, about 2-3 minutes.
- Flip and cook the other side until golden brown.
- Serve warm with maple syrup or fresh fruit.
Notes
Don’t overmix the batter to keep pancakes light and airy.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 4g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 130mg
Find it online: https://delishrecipezbylucy.com/lemon-ricotta-pancakes/