Description
These Lemon Ricotta Pancakes are special because of their fluffy texture and zesty flavor, making them a perfect choice for a quick breakfast or brunch that everyone will love.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs (room temperature)
- 1 and 1/2 cups (340ml) whole milk
- 1 cup (227g) full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (57ml) fresh lemon juice
- 2 teaspoon lemon zest
- maple syrup or fresh whipped cream, for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
- In another bowl, lightly beat the eggs with a whisk.
- Add the milk, ricotta, and vanilla to the eggs, mixing until thoroughly combined.
- Combine the wet mixture with the dry ingredients, stirring just until mixed. Gently fold in the lemon juice and zest, being careful not to over mix.
- Pour the batter by 1/3 cupfuls onto a preheated, buttered pan or griddle. Cook a few pancakes at a time to prevent them from merging.
- Cook for about 3 minutes or until small bubbles appear on top, then flip and cook until golden brown, about 1-2 minutes on the second side.
- Serve the pancakes warm with maple syrup or whipped cream.
Notes
Batter can be frozen for later use; thaw and cook when ready.
Adjust the lemon amounts according to taste preferences.
These pancakes are best served immediately for maximum fluffiness.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg