Breakfast & Brunchcookingclassy5.0
Lemon Ricotta Pancakes
The most moist and delicious lemony pancakes! You don't taste the ricotta it just lends richness and moisture. These have been one of my favorites for years, everyone who tries these loves them! My favorite way to serve them is with fresh strawberry or blueberry syrup (see links in notes). Yields about 13 pancakes.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- griddle
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).
2
In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for ⏱️ 20 seconds.
baking powder2 tsp(236ml) milk1 cup(14g) butter, (melted)1 Tbsp
3
Make a well in center of flour mixture and set aside.
4
In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
(236ml) milk1 cuplarge eggs3(14g) butter, (melted)1 Tbsp
5
Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).
6
Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).
7
Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
cups (214g) all-purpose flour (scoop and level to measure)1 1/2(236ml) milk1 cupcup (180g) ricotta (low-fat or whole)3/4cup (60ml) fresh lemon juice1/4(14g) butter, (melted)1 Tbsp
8
Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
Nutrition Facts
calories
375 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
11 g
sodium Content
341 mg
protein Content
10 g
cholesterol Content
105 mg
carbohydrate Content
58 g
saturated Fat Content
4 g
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