Description
These Lemon Ricotta Pancakes combine fluffiness and flavor, making them a perfect breakfast. With simple ingredients like ricotta and fresh lemons, they are sure to impress anyone looking for homemade deliciousness.
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, combine flour, sugar, baking soda, baking powder, and salt, whisking well.
- In another bowl, beat the eggs lightly with a whisk.
- Add milk, ricotta, and vanilla to the eggs, mixing until combined.
- Gently fold the wet mixture into the dry ingredients, then add lemon juice and zest carefully to avoid over mixing.
- Pour batter by 1/3 cup onto a buttered hot griddle, cooking for about 3 minutes or until bubbles form on top; flip and cook until golden, about 1-2 minutes more.
- Serve warm with maple syrup or whipped cream.
Notes
For fluffier pancakes, ensure to fold the batter gently without over-mixing.
These pancakes freeze well; place uncooked batter in a freezer-safe bag for easy future breakfasts.
Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg