loveandlemons5.0
Lemon Ricotta Pancakes
These lemon ricotta pancakes are one of my favorite breakfast recipes! The ricotta makes them super moist and fluffy, and the lemon fills them with delicious bright flavor. Serve with maple syrup or one of the topping suggestions in the blog post above!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
baking powder1 tablespoon
2
In a medium bowl, whisk together the milk, ricotta, eggs, melted butter, lemon zest and juice, and vanilla.
milk, plus more as needed1 cup½ cup whole milk ricotta cheeselarge eggs2lemon zest2 tablespoons
3
Add the wet ingredients to the dry ingredients and mix until just combined. A few lumps are ok. If the batter is very thick, add milk, 1 tablespoon at a time, to loosen it slightly.
milk, plus more as needed1 cup½ cup whole milk ricotta cheese
4
Heat a nonstick skillet over medium-low heat and brush lightly with butter or oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook for 1 to ⏱️ 3 minutes per side, or until the pancakes are puffed, golden brown, and cooked through in the middle. Reduce the heat to low as needed if the outsides of the pancakes are browning before the middles are cooked through.
5
Serve with maple syrup.
Maple syrup, for serving
Nutrition Facts
calories
398 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
2 g
sugar Content
10 g
sodium Content
692 mg
protein Content
13 g
trans Fat Content
0.4 g
cholesterol Content
128 mg
carbohydrate Content
47 g
saturated Fat Content
10 g
unsaturated Fat Content
6 g
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