Lemon Ricotta Pancakes Recipe
User Reviews
5.0
3 reviews
Excellent
Lemon Ricotta Pancakes Recipe
Report
This Lemon Ricotta Pancakes recipe might be the most fluffy and light pancake recipe you can imagine. Made with pantry staples, it is bursting with zesty flavors. Top them off with homemade blueberry sauce or simply drizzle them with maple syrup for a delicious breakfast.
Share:
Ingredients
- 2/3 cup all-purpose flour (3 1/2 oz.)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup ricotta cheese 8 oz. ricotta cheese
- 2 large egg yolks
- 1/3 cup whole milk
- 1 teaspoon lemon zest
- 4 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 tablespoon unsalted butter melted and cooled - or vegetable oil
- 4 large egg whites
- 1/4 cup granulated sugar* (1 3/4 oz.)
- 2 teaspoons vegetable oil for cooking the pancakes
- 1 cup homemade blueberry sauce Optional - or any other one of your favorite toppings
Instructions
- Whisk dry ingredients: Place flour, baking soda, and salt in a large bowl and whisk until combined. Set it aside.
- Mix Wet ingredients: In a seperate bowl, whisk together ricotta cheese, egg yolks, milk, lemon zest, lemon juice, vanilla extract, and butter until it is just combined. Set it aside.
- Gently pour and stir the ricotta mixture into the dry ingredients. Do not over mix.
- Using a hand mixer, whisk egg whites for 1 minute in medium-low speed. Increase the speed to medium and whisk until foamy for 1 more minute. Slowly add the sugar and whisk until soft peaks form (it will be very silky) for 1-2 minutes.
- Gently whisk 1/3 of the egg whites and sugar mixture into the flour and ricotta mixture.
- Using a spatula, fold in the rest of the egg whites and sugar mixture into the batter making sure to be gentle to not to deflate all the air we incorporated into the egg whites.
- Preheat the oven to 200 degrees F.
- Heat 1 teaspoon vegetable oil in a 12-inch non-stick skillet in medium heat. Using a sheet of paper towel, wipe out the excess oil. Measure 1/4 cup* of the batter and portion it in 3 places leaving a couple of inches around each pancake. Let it cook 2 minutes, flip, and cook each pancake for another 1 minute or until the edges are set. Repeat it for the rest of the batter.
- As you are working on cooking the rest of the batter, place cooked pancakes on a baking sheet in a single layer to keep them warm.
- Serve with blueberry sauce, fresh blueberries or any other fresh fruit.
Notes
- Store leftover pancakes between layers of parchment paper in a plastic storage bag or airtight container for up to 4 days.
- Store pancakes between layers of parchment paper in a plastic freezer bag or freezer-safe container for up to 2 months.
- Reheat in the microwave in short 20-second increments. To reheat a large batch, set the pancakes on a wire rack set inside a baking sheet, cover with foil, and warm through in a 350-degree F oven for 5-10 minutes. Add 2-3 minutes to the baking time if reheating from frozen.
- This ricotta pancake batter makes 10-12 small pancakes. You can use a larger cup to make bigger pancakes if you wish.
- The calorie information below does not include the blueberry sauce drizzled on top.
- Sugar: I first shared this post back in 2014. In 2016, I decided to no longer share recipes made with refined sugars. This recipe is made with granulated sugar but I have tested it with an equal amount of coconut sugar as well. Other than the color of the pancakes there was not much of a difference in taste. Therefore, if you prefer a more natural sweetener, you can use coconut sugar in place of granulated sugar.
- Storage: Store leftover pancakes between layers of parchment paper in a plastic storage bag or airtight container for up to 4 days.
- Freezer: Store pancakes between layers of parchment paper in a plastic freezer bag or freezer-safe container for up to 2 months.
- Reheat: Reheat in the microwave in short 20-second increments. To reheat a large batch, set the pancakes on a wire rack set inside a baking sheet, cover with foil, and warm through in a 350-degree F oven for 5-10 minutes. Add 2-3 minutes to the baking time if reheating from frozen.
Nutrition Information
Show Details
Calories
146kcal
(7%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
217mg
(9%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
253IU
(5%)
Vitamin C
4mg
(4%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 217mg | 9% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
