Description
These light and fluffy pancakes are infused with fresh lemon zest and made creamy with ricotta, perfect for a delicious breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- Pinch of salt
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the ricotta cheese, eggs, milk, sugar, lemon zest, and lemon juice until smooth.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Serve warm, topped with maple syrup, fresh fruit, or a dusting of powdered sugar.
Notes
- For extra lemon flavor, you can add more lemon zest or a bit of lemon extract.
- These pancakes freeze well; make a batch and freeze them for a quick breakfast option.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 6
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 6
- Cholesterol: 50