Description
Lemon ricotta pancakes are fluffy and tangy, perfect for breakfast.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Butter for cooking
Instructions
- In a bowl, mix ricotta cheese, eggs, and milk.
- In another bowl, combine flour, sugar, baking powder, lemon zest, and salt.
- Combine wet and dry ingredients until just mixed.
- Heat a skillet over medium heat and add butter.
- Pour batter onto skillet, cooking until bubbles form.
- Flip and cook until golden brown.
- Serve warm with syrup or fresh fruit.
Notes
- You can adjust the lemon zest for more or less tang.
- Keep pancakes warm in the oven if making in batches.
- These pancakes freeze well for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
Keywords: lemon ricotta pancakes