Description
Delight your taste buds with these light and fluffy Lemon Ricotta Pancakes. The zesty lemon flavor combined with creamy ricotta creates a perfect balance of sweet and tangy in every bite.
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
- 3 1/2 Tbsp (46g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup (236ml) milk
- 3/4 cup (180g) ricotta (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla extract
- 1 - 2 Tbsp lemon zest (depending on preference)
- 1/4 cup (60ml) fresh lemon juice
- 1 Tbsp (14g) butter, melted
Instructions
- Preheat Griddle: Preheat an electric griddle to moderately-high heat or use a non-stick skillet over medium heat.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In another bowl, whisk milk, ricotta, eggs, and vanilla. Add butter, lemon zest, and lemon juice; mix until combined.
- Combine Mixtures: Pour wet ingredients into the well of dry ingredients and whisk until just combined.
- Cook Pancakes: Pour batter onto griddle, cook until bubbles form, then flip and cook the other side until golden brown.
- Serve: Dust with powdered sugar, drizzle with syrup, and enjoy!
Notes
- For extra lemon flavor, serve with a side of lemon curd.
- Ensure not to overmix the batter for fluffy pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 8g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 105mg
