Go Back
–+ servings

Lemon Ricotta Pancakes

Fluffy and light pancakes infused with lemon zest and creamy ricotta, perfect for a delightful breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Italian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour
  • 2 tbsp Sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
Wet Ingredients
  • 1 cup Ricotta cheese
  • 2 large Eggs
  • 1/2 cup Milk
  • 1 tbsp Lemon zest
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract
For Cooking
  • 2 tbsp Butter for greasing the pan

Method
 

Prepare the Batter
  1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Cook the Pancakes
  1. Heat a griddle or frying pan over medium heat and add a little butter to grease the surface.
  2. Pour 1/4 cup of batter onto the griddle for each pancake.
  3. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  4. Flip and cook for another 2-3 minutes until golden brown.
  5. Repeat with the remaining batter, adding more butter as needed.
Serve
  1. Serve warm with maple syrup, fresh berries, or whipped cream.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For extra flavor, you can add blueberries or chocolate chips to the batter.

Tried this recipe?

Let us know how it was!