Lemon Ricotta Pancakes
User Reviews
5
Lemon Ricotta Pancakes
Description
The Lemon Ricotta Pancakes recipe uses all-purpose flour, sugar, baking powder, and salt to build a classic pancake base. Wet ingredients incorporate whole milk, eggs, ricotta cheese, and lemon juice and zest, adding moisture, richness, and gentle acidity. The method calls for careful mixing until just combined to maintain the batter's lightness. Cooking on a medium-low griddle develops a golden crust and soft interior while bubbles signal readiness to flip. Serving these pancakes with maple syrup enhances their mild sweetness, while blueberries add complementary freshness.
The texture is tender and moist from the ricotta, with a slight citrus fragrance imparted by the lemon. Pancakes can be made in multiple batches, roughly yielding 11 to 12 pieces. Maple syrup provides an optional sweet finish, balanced by the ricotta’s creaminess and lemon's brightness.
Storage instructions recommend refrigerating leftovers in an airtight container for 3-4 days and freezing pancakes separated by wax paper for up to 3 months. Reheating is best done in a microwave or oven until warmed through. Substitutions are available for milk, flour, and sugar to accommodate dietary preferences while maintaining the recipe's character. This pancake recipe suits cooks wanting a refined but approachable variation on a breakfast staple.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk whole
- 3 egg
- ½ cup ricotta cheese
- 1 lemon zest and juice, large
- 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.
Notes
- Leftover pancakes keep well refrigerated for up to 4 days or frozen for 3 months when separated by wax paper.
- Reheat pancakes gently in the microwave or oven to retain flavor and texture.
- Substitute whole milk with plant-based alternatives and all-purpose flour with gluten-free blends if needed for dietary preferences.
- Maple syrup and fresh blueberries provide natural sweetness and contrast to the lemon ricotta pancakes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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