Description

These Lemon Ricotta Pancakes are a delectable choice, blending the creamy texture of ricotta with zesty lemon notes. Quick to prepare and perfect for breakfast or brunch, they will leave everyone wanting more.

Ingredients

Scale

2 cups (240g) all-purpose flour
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs (room temperature)
1 and 1/2 cups (340ml) whole milk
1 cup (227g) full-fat ricotta cheese
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (57ml) fresh lemon juice
2 teaspoon lemon zest
maple syrup or fresh whipped cream, for serving

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Instructions

In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt; whisk until well blended.
In another bowl, lightly beat the eggs with a whisk.
Add the milk, ricotta, and vanilla to the eggs, mixing until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just mixed. Fold in the lemon juice and zest with care, avoiding overmixing.
Heat a buttered pan or griddle. Pour batter in 1/3 cupfuls, cooking a few at a time. Cook until small bubbles appear on the surface, approximately 3 minutes, then flip and golden brown on the other side for 1-2 minutes.
Serve pancakes warm, topped with maple syrup or whipped cream.

Notes

These pancakes are best served fresh but can be frozen for later use; stack with parchment paper between pancakes before freezing.
Adjust the lemon zest for a stronger lemon flavor if desired.

Nutrition

Serving Size: 1 pancake
Calories: 160
Sugar: 5g
Sodium: 250mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg