Lemon Ricotta Pancakes
These lemon ricotta pancakes are the perfect fancy but easy to make breakfast! You'll absolutely love these fluffy pancakes.
Prep 15 minutes
Cook 19 minutes
Total 34 minutes
Fat 12
Carbs 23
Protein 7
Yield 12
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 4 large eggs
- 1.5 cups whole milk
- 4 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 2 tablespoons fresh lemon juice ~1 small lemon
- ½ teaspoon lemon zest ~1 small lemon
- 1 cup whole milk ricotta cheese
- 2 tablespoons unsalted butter melted
Instructions
- Place the dry ingredients into a medium bowl and mix well. Set aside.
- In a separate bowl, crack the eggs and whisk. Then, add the milk, oil, vanilla, lemon juice, zest, and ricotta. Whisk to combine, then whisk in the melted butter.
- Add the dry ingredients to the wet ingredients, ensuring that all ingredients are combined. Be sure to keep the batter from sitting mixed for too long, or the leaveners will become deactivated.
- Next, heat a large skillet over low/medium heat and spray with cooking spray.
- Using a 1/3 cup measuring cup, scoop pancake batter onto the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start forming in the pancake's center. Repeat until all the pancake batter is gone.
- Serve with your favorite pancake toppings.
Tips & Notes
- To freeze the pancakes, stack them using parchment paper in between every pancake. This will help prevent them from sticking together.
- Make these pancakes fancy by using ricotta cheese from the specialty cheese departments at the grocery store.
- Substitute orange juice and zest for the lemon for a slightly sweeter pancake.
Nutrition Facts
Calories: 226kcal | Carbohydrates: 23g | Protein: 7g | Fat: 12g | Fiber: 1g | Sugar: 6g