Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are fluffy, flavorful and scream lemon. Ricotta adds texture and creaminess that takes these pancakes over the top! ,
Servings: 4 servings
Calories: 278kcal
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ½ cup ricotta cheese
- 1 large egg
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter melted and cooled
Instructions
- In a large bowl, mix together the flour, sugar, baking powder and salt.
- In a large measuring cup, whisk together the milk, ricotta cheese, egg, lemon zest, vanilla and butter. Add to the flour mixture and stir until just combined.
- Grease a large skillet and heat over medium-low heat. For each pancake, pour ¼ cup of the batter into the skillet. Cook in batches, turning once, until golden brown on both sides. Repeat with the remaining batter.
Notes
- Adjusting the Lemony Flavor. You can scale back some of the lemon zest if you don't want it too overwhelming. Add maybe half or even three-quarters of the lemon zest the first time you try the recipe if you think it might be too much.
- Lumpy Batter is Ok. Never mix the pancake batter until completely smooth. Lumps are totally fine and encouraged to make amazing pancakes.
- Don't Flip Too Early. Let the pancakes cook fully on the first side before flipping. This ensures that the pancakes flip more easily and cook more evenly.
- Don't Overcrowd the Pan. This causes the temperature of the pan to drop but also makes it harder to flip the pancakes. The best bet is to cook in batches.
Nutrition
Calories: 278kcal | Carbohydrates: 37g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 212mg | Potassium: 446mg | Sugar: 11g | Vitamin A: 365IU | Calcium: 257mg | Iron: 2mg