Description
Delicious and fluffy lemon ricotta pancakes.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Butter for cooking
Instructions
- In a bowl, mix ricotta, eggs, milk, lemon zest, and lemon juice.
- In another bowl, combine flour, sugar, baking powder, and salt.
- Pour dry ingredients into the wet mixture and stir until just combined.
- Heat a skillet over medium heat and add butter.
- Pour batter onto the skillet and cook until bubbles form, then flip and cook until golden.
- Serve warm with syrup or fresh fruit.
Notes
- Adjust the lemon juice for more or less tang.
- Use a non-stick skillet for best results.
- These pancakes freeze well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg
Keywords: lemon ricotta pancakes