Lemon Ricotta Pancakes
User Reviews
5.0
156 reviews
Excellent
Lemon Ricotta Pancakes
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Lemon Ricotta Pancakes are so soft and fluffy with a hint of lemon zest for a bright and fresh flavor. Easy to whip up and so good!
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Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 3 eggs
- ½ cup ricotta cheese
- 1 large lemon zest and juice
- maple syrup for serving
- blueberries for serving
Instructions
- In a large bowl, whisk the flour, sugar, baking powder and salt together.
- In another medium bowl, whisk the milk, eggs, ricotta, lemon juice and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.
- Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
- Pour ⅓ cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom. Makes 11-12 pancakes.
- Serve immediately with maple syrup.
Equipments used:
Notes
- Serving Size: 2 pancakes
- Recipe: This recipe was adapted from Food & Wine. Instead of whipping the egg whites separately though, it was quicker to whisk the complete eggs with the wet ingredients. Although their original method yields more fluffy pancakes if you have the time.
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they're hot and heated through, about 5-7 minutes.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- * Please note the nutrition label does not include any toppings.
- Instead of regular milk, you can use any plant-based milk.
- I tested this recipe with a whole wheat white flour, but it will work with other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
- You can replace granulated sugar with other types of sweeteners of choice.
Nutrition Information
Show Details
Serving
2pancakes
Calories
227kcal
(11%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
97mg
(32%)
Sodium
303mg
(13%)
Potassium
172mg
(5%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
281IU
(6%)
Vitamin C
10mg
(11%)
Calcium
193mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 227kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 303mg | 13% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 193mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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