Lemon Ricotta Pancakes
Fluffy pancakes infused with creamy ricotta and bright lemon for a delightful breakfast experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Butter or oil for cooking
Instructions
- Mix the Wet Ingredients: In a bowl, mix ricotta cheese, eggs, milk, lemon zest, and lemon juice until smooth.
- Combine the Dry Ingredients: In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Blend the Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Heat the Skillet: Heat a skillet over medium heat and add butter or oil.
- Pour the Batter: Pour 1/4 cup of pancake batter onto the skillet for each pancake.
- Cook to Perfection: Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve and Savor: Serve warm with syrup or fresh fruit.
Notes
For extra flavor, consider adding fresh berries or a dollop of lemon curd as toppings. These pancakes can also be frozen for up to a month.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
Find it online: https://cookingwithmayaa.com/lemon-ricotta-pancakes-2/