Lemon Ricotta Pancakes
Light and fluffy pancakes with creamy ricotta and zesty lemon, perfect for a delightful breakfast any day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (approximately 8 pancakes) 1x
- Category: Breakfast
- Method: Cooking on Skillet
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Butter or oil for cooking
Instructions
- Combine the ricotta cheese, eggs, milk, lemon zest, and lemon juice in a mixing bowl until smooth and creamy.
- Whisk together the flour, sugar, baking powder, and salt in a separate bowl.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Heat a skillet over medium heat and grease it with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown.
- Serve warm with syrup, fresh fruit, or powdered sugar.
Notes
Use room temperature ingredients for better mixing. Allow the batter to rest for 10 minutes for extra fluffiness.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 6g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 100mg
Find it online: https://www.pennykitchenz.com/lemon-ricotta-pancakes/