Lemon Ricotta Pancakes Recipe
These are the Best Lemon Ricotta Pancakes. Bright lemon zest and rich ricotta adds a sophisticated indulgence to your classic pancake recipe. Easy to whip up in 30 minutes, these light and fluffy lemon pancakes are the perfect thing to make for breakfast or brunch served with Olive Oil Fried Eggs!
Servings: 4
Cost: $9
Equipment
- 1 griddle or non-stick skillet
- 1 Large mixing bowl
- Large measuring cup
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup whole milk
- 1/2 cup ricotta
- 1 large egg
- 1 lemon zested
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted and cooled unsalted butter plus more for the pan
Instructions
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In a large measuring cup, whisk together the milk, ricotta, egg, lemon zest, vanilla and butter. Add to the flour mixture and stir just until combined.
- Grease a large skillet and heat over medium-low heat. For each pancake, pour 1/4 cup of the batter into the skillet. Cook in batches, turning once, until golden brown on both sides. Repeat with the remaining batter.
Notes
Tips and Tricks
- These freeze well. Make a double batch of pancakes or store any leftovers in the freezer for several months. Allow them to cool fully then store in a freeze-safe bag. When ready to reheat, pop them in the microwave heating until warmed through.
- Don’t over mix. You want your pancake batter to still have some lumps in it.
- Use a cup scoop for perfect pancakes. Pour the pancake batter onto the hot griddle using a 1/4 cup scoop.
Nutrition
Calories: 236kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 194mg | Potassium: 429mg | Fiber: 1g | Sugar: 12g | Vitamin A: 211IU | Calcium: 250mg | Iron: 2mg