Description
Lemon Ricotta Pancakes are fluffy and light pancakes infused with the refreshing flavor of lemon and the creaminess of ricotta cheese, making them a perfect breakfast treat.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- Pinch of salt
Instructions
- In a large bowl, mix together the ricotta cheese, milk, eggs, sugar, vanilla extract, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter.
- Serve warm with maple syrup or fresh fruit.
Notes
- For extra lemon flavor, add more lemon zest.
- These pancakes can be made ahead and reheated in the toaster.
- Serve with whipped cream for a decadent touch.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg