5 from 88 votes
Lemon Ricotta Pancakes
Lemon Ricotta Pancakes combine creamy ricotta cheese and bright lemon zest for a tender, fluffy texture with a subtle citrus tang. The batter mixes milk, eggs, and ricotta gently with dry ingredients to create pancakes that develop small bubbles on top and golden edges when cooked on a griddle. Served with maple syrup and fresh blueberries, these pancakes offer a balanced richness and fresh flavor, suitable for a breakfast or brunch that stands out without complexity.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
6
servings
Calories:
227 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 227
% 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.