Lemon Ricotta Pancakes
Delicious Lemon Ricotta Pancakes made with all-purpose flour, ricotta, and fresh lemon juice for a fluffy treat.
Equipment
- large bowl
- Medium Bowl
- nonstick skillet
- scoop
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 2 tablespoons cane sugar
- 1 tablespoon baking powder
- 0.5 teaspoon sea salt
Wet Ingredients
- 1 cup milk plus more as needed
- 0.5 cups whole milk ricotta cheese
- 2 large eggs
- 3 tablespoons unsalted butter melted and cooled slightly, or neutral oil, plus more for the pan
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
For Serving
- Maple syrup for serving
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the milk, ricotta, eggs, melted butter, lemon zest and juice, and vanilla.
- 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.
- 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.
- Serve with maple syrup.
Notes
Makes 9 to 10 pancakes.
Nutrition
Serving: 1pancakeCalories: 210kcalCarbohydrates: 28gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 1mg
Tried this recipe?Let us know how it was!