Lemon Ricotta Pancakes Recipe
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
How to Store & Reheat Lemon Ricotta Pancakes
Once they’ve cooled, stack them with sheets of parchment paper in between each pancake, and place them in an airtight container or resealable bag before storing them in the fridge. When you’re ready to reheat, simply pop them in the toaster or microwave until they’re heated through, or give them a quick warm-up in the oven at 350 F for about 5-10 minutes.How long will lemon ricotta pancakes last in the fridge?
When wrapped up properly they will last up to three days in the fridge.Can I freeze ricotta pancakes?
Yes, of course! Freeze them first on a parchment-lined baking tray in a single layer. Then transfer them to a container and store them for up to two months. This makes it easier to remove a pancake or two at a time to heat.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