Description
Light and fluffy pancakes made with ricotta cheese and lemon zest.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/2 cup ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons melted butter, plus more for cooking
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together milk, ricotta cheese, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
- Stir in the lemon zest and melted butter.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, until golden brown and cooked through.
- Serve immediately.
Notes
- For extra flavor, substitute lemon juice for a small amount of the milk.
- Serve with powdered sugar or maple syrup.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8
- Sodium: 300
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 12
- Cholesterol: 70
Keywords: lemon ricotta pancakes, ricotta pancakes, fluffy pancakes, breakfast recipe, lemon zest