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–+ servings

Lemon Ricotta Pancakes

Light, fluffy pancakes infused with lemon and ricotta for a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Italian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup milk
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest freshly grated
For Cooking
  • 2 tbsp butter for greasing the pan

Method
 

Prepare the Batter
  1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the ricotta, eggs, milk, lemon juice, and lemon zest until smooth.
  3. Gradually fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Cook the Pancakes
  1. Heat a griddle or frying pan over medium heat and melt the butter to coat the surface.
  2. Pour 1/4 cup of batter onto the griddle for each pancake.
  3. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  4. Flip and cook for another 2-3 minutes until golden brown.
Serve
  1. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 4gFiber: 1gSugar: 5g

Notes

For extra fluffiness, separate the egg whites and beat them until stiff peaks form, then fold them into the batter at the end.

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