Description
Delicious and fluffy lemon ricotta pancakes perfect for breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Butter for cooking
Instructions
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, whisk eggs, then add ricotta, milk, sugar, lemon zest, and lemon juice.
- Combine wet and dry ingredients, stirring until just combined.
- Heat a skillet over medium heat and add butter.
- Pour batter onto skillet and cook until bubbles form, then flip and cook until golden.
- Serve warm with syrup or fresh fruit.
Notes
- These pancakes are best served immediately.
- For extra flavor, add some blueberries or chocolate chips to the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg