Description
Delicious and fluffy lemon ricotta pancakes perfect for breakfast.
Ingredients
Scale
- 1 cup ricotta
- 1 cup flour
- 2 eggs
- 3/4 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp sugar
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Butter for cooking
Instructions
- Whisk ricotta, eggs, milk, lemon zest, lemon juice, vanilla, and sugar.
- Mix flour, baking powder, baking soda, and salt separately.
- Fold dry ingredients into wet until just combined.
- Heat skillet with butter.
- Cook pancakes until bubbles form; flip and brown.
- Serve warm with berries, syrup, or powdered sugar.
Notes
- Make sure to not overmix the batter for fluffy pancakes.
- Add more lemon zest for a stronger lemon flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg