Description

Enjoy the delightful flavor of Lemon Ricotta Pancakes, a quick and easy recipe featuring creamy ricotta, zesty lemon, and fluffy texture, perfect for breakfast or brunch.

Ingredients

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4 eggs
1 1/2 cups ricotta cheese
3 tablespoons maple syrup
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
1 tablespoon fresh squeezed lemon juice
1 tablespoon grated lemon zest

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Instructions

In a medium bowl, whisk the eggs, ricotta, maple syrup, and vanilla together until well combined.
In another bowl, combine the flour, baking powder, and salt, then add dry ingredients to the wet mixture.
Stir in the fresh lemon juice and lemon zest until a smooth batter is formed.
Heat a non-stick skillet or griddle over medium heat and add a bit of butter to coat the surface.
Scoop out ¼ cup portions of batter and cook until golden brown on one side, flipping to cook through until no longer gooey.
Place pancakes in a stack under an overturned bowl while preparing the second batch.
Serve pancakes immediately, drizzled with pure maple syrup.

Notes

These pancakes are best enjoyed fresh off the skillet for optimal fluffiness.
You can experiment with additional toppings like blueberries or whipped cream for added flavor.
Make sure to adjust the heat if pancakes are browning too quickly.

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 4g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 8g
Cholesterol: 120mg