Description

These Lemon Ricotta Pancakes are fluffy, light, and packed with flavor. Made with creamy ricotta and zesty lemon, they offer a delicious breakfast treat. Perfectly paired with maple syrup or whipped cream, this recipe is a wonderful choice for a delightful morning meal.

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, whisk together the flour, sugar, baking soda, baking powder, and salt until combined.
In another bowl, beat the eggs lightly using a whisk.
Mix in the milk, ricotta, and vanilla until smooth and combined.
Gently fold the wet mixture into the dry ingredients until just combined, and then fold in the lemon juice and zest carefully without overmixing.
Preheat a buttered pan or griddle and pour 1/3 cup of batter for each pancake. Cook until small bubbles appear on top, approximately 3 minutes.
Flip and cook for an additional 1-2 minutes, or until golden brown. Repeat until all batter is used.
Serve the pancakes warm topped with maple syrup or whipped cream.

Notes

For freezing, cool pancakes completely before placing them in an airtight container, separating layers with parchment paper.
These pancakes are best served immediately but can be reheated on a skillet or in the microwave.
Add fresh berries or chopped nuts for an extra flavor boost.

Nutrition

Serving Size: 1 pancake
Calories: 190
Sugar: 5g
Sodium: 250mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 6g
Cholesterol: 60mg