Lemon Ricotta Pancakes
Indulge in the delightful flavors of Lemon Ricotta Pancakes, a perfect blend of creamy ricotta and zesty lemon that delivers a light and elegant breakfast experience. These fluffy pancakes are an ideal choice for weekend brunches or special mornings, promising to brighten your day with their fresh citrus notes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Makes approximately 4 servings (4–6 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American/Italian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
- Maple syrup for serving
- Fresh lemon wedges and mint for garnish
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla until combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined; some lumps are okay.
- Heat a skillet over medium heat and add butter or oil.
- Pour 1/4 cup batter for each pancake; cook for 2-3 minutes until bubbles form. Flip and cook for another 1-2 minutes until golden brown.
- Serve warm topped with maple syrup and garnish with lemon wedges and mint.
Nutrition
- Serving Size: 1 pancake (about 60g)
- Calories: 245
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 70mg
Find it online: https://tastyamelia.com/lemon-ricotta-pancakes/