Description
These Lemon Ricotta Pancakes are fluffy and bursting with flavor. Made with creamy ricotta and zesty lemon, they’re perfect for a delightful breakfast or brunch.
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 a separate bowl, lightly beat the eggs with a whisk.
- Add the milk, ricotta, and vanilla to the eggs and mix until well combined.
- Gradually fold the wet mixture into the dry ingredients until just combined. Be careful not to over mix.
- Fold in the lemon juice and zest until incorporated.
- On a hot, buttered pan or griddle, pour the batter in 1/3 cupfuls, making sure not to crowd the pan.
- Cook for about 3 minutes on one side until bubbles form on the top before flipping. Cook the other side for an additional 1-2 minutes until golden brown.
- Serve the pancakes warm, topped with maple syrup or fresh whipped cream. Check notes for freezing options.
Notes
These pancakes freeze well. Allow them to cool, then freeze in a single layer before transferring to a freezer bag.
Consider using fresh berries or additional lemon zest for added flavor.
Adjust the sweetness of the pancakes by varying the amount of sugar used.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg