Breakfast & Brunchbellyfull5.0
Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are a cross between a fluffy traditional pancake and a delicate crepe. They are out of this world delicious! Perfect for breakfast, brunch, or even dessert.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- skillet
- griddle
📝 Preparation Steps
1
In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
2
In another slightly larger bowl, stir together the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla.
lemon juice1 tablespoonlemon zest1 teaspoon
3
In a third bowl, beat the egg whites with an electric mixer until they form stiff peaks.
4
Pour the flour mixture on top of the ricotta mixture. Stir until just combined (don’t over mix.) Then gently fold in the egg whites with a spatula.
5
Heat a griddle or large skillet over medium/medium-high heat. Wipe surface with butter, and then scoop out about 1/3 cup of the mixture for each pancake. Cook until lightly golden on each side, about 2 to ⏱️ 3 minutes a side (you'll likely need to adjust the heat to prevent over-browning.)
6
Serve pancakes immediately with one or more of the recommended toppings and enjoy!
Nutrition Facts
calories
152 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
63 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
89 mg
carbohydrate Content
14 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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