Lemon Ricotta Pancakes Recipe
User Reviews
4.0
3 reviews
Good
Lemon Ricotta Pancakes Recipe
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These Lemon Ricotta Pancakes are always a hit! They’re so fluffy and tender, with a lovely hint of citrus in every bite.
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Ingredients
- 1½ cups all-purpose flour (160g)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup ricotta cheese (180g)
- ⅔ cup whole milk (160mL)
- ¼ cup lemon juice (60mL)
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted and cooled slightly
- maple syrup for serving
- blueberries for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl whisk together the ricotta cheese, milk, lemon juice, eggs, lemon zest, and vanilla.
- Pour the ricotta mixture into the flour mixture. Fold together to make a lumpy batter. Pour in the melted butter and stir until combined but still slightly lumpy.
- Heat a large nonstick skillet or griddle over medium-high heat. Once hot, coat with 1 additional teaspoon of melted butter. Working in batches, add ¼ to ⅓ cup of batter for each pancake, leaving about 2 inches of space between each. (The batter will be thick, but will spread as it cooks.)
- Cook for 3 to 4 minutes until golden on the bottom and bubbles start to appear on the top. Flip over and cook for 1 to 2 more minutes or until golden brown.
- Repeat with the remaining pancake batter, adjusting the heat to medium or medium low as needed. (The pancakes cook more quickly and brown more easily in subsequent batches.)
Notes
- Don’t overmix the batter. Overworking the batter until it’s completely smooth will yield tough pancakes. You want the batter to be a little lumpy, as this is better for producing fluffy ricotta pancakes!
- For equal-sized pancakes, use a measuring cup so you use ¼ cup or ⅓ cup of batter per pancake.
- Adjust the heat between batches. You will likely need to lower the heat to medium heat or medium-low for the second batch and beyond, as they will brown more easily than the first batch.
Nutrition Information
Show Details
Calories
209kcal
(10%)
Carbohydrates
24g
(8%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
72mg
(24%)
Sodium
326mg
(14%)
Potassium
108mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
336IU
(7%)
Vitamin C
4mg
(4%)
Calcium
145mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8to 10 pancakes
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 326mg | 14% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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