Description
These Lemon Ricotta Pancakes make for a delightful breakfast, combining creamy ricotta and fresh lemon juice for a flavorful start to your day. Easy to make and perfect for brunch, they are sure to impress your family and friends.
Ingredients
Scale
- 2 cups all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 lemons
- 1 cup milk
- ¾ cup ricotta cheese
- 2 tablespoons oil or melted butter
- 2 eggs
- 1 teaspoon vanilla
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Zest and juice the lemons.
- Add ¼ cup of lemon juice, 1-2 tablespoons of lemon zest (to taste), milk, ricotta, oil or melted butter, eggs, and vanilla to the dry ingredients. Whisk until fully combined.
- Heat a large skillet or griddle over medium-high heat and lightly grease it with non-stick spray or butter.
- Spoon the pancake batter onto the pan and cook for 3-4 minutes on each side until golden brown. Repeat until all the batter is used.
Notes
Adjust the lemon zest according to your taste preference for a more zesty flavor.
Make sure the skillet is hot before adding the batter for perfectly cooked pancakes.
Leftover pancakes can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 147
- Sugar: 2g
- Sodium: 211mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 34mg