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Fluffy Lemon Ricotta Pancakes (VIDEO)
Light and fluffy Lemon Ricotta Pancakes are sure to become a new family favorite breakfast! These puff up beautifully and have wonderful lemon zest flavor. This recipe makes 18 (4-inch) pancakes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 people
Calories: 245 kcal
Course:
Breakfast
Cuisine:
Italian
Ingredients
- 1 1/4 cup ricotta cheese (14-15 oz will work)
- 3/4 cup low fat buttermilk (or kefir)
- 3 large eggs
- 2 Tbsp granulated sugar
- 1 1/4 cups all-purpose flour (5 1/2 oz)
- 1 Tbsp baking powder
- 1/4 tsp sea salt
- Zest of 1 lemon
- Olive oil or coconut oil to cook
Instructions
- In a large mixing bowl, whisk together eggs and sugar until well blended.
- Mix in ricotta cheese, buttermilk and salt and whisk until blended.
- In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.
- Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.
- Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.
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Nutrition Information
Calories
245kcal
(12%)
Carbs
28g
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
109mg
(36%)
Sodium
205mg
(9%)
Potassium
359mg
(10%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
361IU
(7%)
Vitamin C
1mg
(1%)
Calcium
244mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 245
% Daily Value*
| Calories | 245kcal | 12% |
| Carbs | 28g | |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 109mg | 36% |
| Sodium | 205mg | 9% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.