Lemon Ricotta Pancakes
These lemon ricotta pancakes are so light, fluffy and delicious, and are full of lemony flavor. Such a delicious breakfast or brunch treat the whole family will enjoy.
Servings: 13 Pancakes
Calories: 142kcal
Ingredients
- 2 cups all purpose flour
- ⅛ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 large eggs
- 1 cup ricotta cheese
- 1 cup buttermilk
- ½ cup whole milk
- 2 tablespoons lemon juice
- 2 tablespoon lemon zest
- 1 teaspoon vegetable oil, might need more
- Butter and maple syrup, as desired
Instructions
- In a large bowl, whisk flour, sugar, baking soda, salt, and baking powder together.
- In a medium bowl, whisk eggs, buttermilk, and milk together until combined. Add ricotta cheese, lemon juice, and lemon zest.
- Pour wet ingredients into dry ingredients and gently stir until just combined. Batter will be lumpy.
- Using a paper towel, lightly rub the oil over the griddle. Heat to 350 degrees.
- Let the batter rest for 5-10 minutes while the griddle is heating up.
- Next, add ¼ cup of pancake batter onto the hot griddle or skillet.
- Flip pancakes over when the edges bubble.
- Serve hot with butter and maple syrup.
Video
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Recipe inspired from NYT Cooking and my friend, Chris
Nutrition
Calories: 142kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 312mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg