Description
Delicious lemon ricotta pancakes that are light and fluffy, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Butter for cooking
Instructions
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, whisk eggs, then add ricotta, milk, sugar, lemon zest, and lemon juice.
- Combine wet and dry ingredients, stirring until just combined.
- Heat a skillet over medium heat and add butter.
- Pour batter onto skillet and cook until bubbles form, then flip and cook until golden.
- Serve warm with syrup or fresh fruit.
Notes
- Adjust the sweetness by adding more or less sugar according to your taste.
- These pancakes are best served immediately but can be kept warm in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg