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lemon-ricotta-pancakes-recipe

Lemon Ricotta Pancakes

Fluffy and tangy lemon ricotta pancakes perfect for a delightful breakfast.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Pancake Batter

  • 1 cup Ricotta Cheese
  • 1 cup All-Purpose Flour
  • 2 tablespoons Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup Milk
  • 2 large Eggs
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract

Instructions 

  1. In a large mixing bowl, whisk together ricotta, milk, eggs, lemon zest, lemon juice, and vanilla extract.
  2. In another bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  4. Heat a griddle or skillet over medium heat and melt a small amount of butter.
  5. Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Serve warm with your favorite toppings.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Lemon, Pancakes, Ricotta
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