Lemon Ricotta Pancakes
Easy fluffy pancakes filled with ricotta cheese and lemon zest. Enjoy with some maple syrup and a cup of coffee.
Servings: 6 servings
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon Kosher salt
- 1/4 cup granulated sugar
- 1 cup ricotta cheese
- 1/2 cup buttermilk whole milk can be used as well
- 2 large eggs
- 2 tablespoons unsalted butter melted
- ¼ teaspoon lemon zest
- Juice of 1 lemon about 2 tbsps
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk together the ricotta cheese, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until combined. It's perfectly fine if the mixture isn't completely smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don't overmix the batter; a few small lumps are fine.
- Allow the batter to rest for about 5 minutes while you preheat a nonstick skillet or griddle over medium-low heat.
- Lightly grease the skillet with butter or oil. Scoop about 1/2 cup of batter onto the skillet for each pancake.
- Cook for 2 minutes over medium low heat, or until bubbles begin to form on the surface and the edges look set. Flip and cook for another 2 minutes, or until golden brown and cooked through.
- Serve immediately with butter, maple syrup, fresh berries, powdered sugar, and enjoy!
Notes
These pancakes should be very moist and tender. I'd definitely keep the heat around medium-low because ricotta pancakes can brown on the outside before the centers are fully cooked.
Nutrition
Calories: 250kcal | Carbohydrates: 27g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 162mg | Potassium: 254mg | Fiber: 1g | Sugar: 10g | Vitamin A: 413IU | Vitamin C: 0.1mg | Calcium: 181mg | Iron: 1mg