Lemon Ricotta Pancakes

Lemon ricotta pancakes get a gentle citrus note from fresh zest and a tender batter from ricotta. They are cooked in batches on a greased skillet.

What goes into Lemon Ricotta Pancakes

The dry mixture includes flour, sugar, baking powder and salt. Milk, ricotta, egg, lemon zest, vanilla and melted butter make the wet mixture.

How to make Lemon Ricotta Pancakes

Whisk the wet and dry ingredients separately, combine them just until mixed, then portion the batter onto a medium-low skillet. Turn each pancake once and cook until both sides are golden.

A useful preparation note

Avoid prolonged mixing after the wet ingredients meet the flour. Keep the heat at the card's medium-low setting so the centers can cook without overbrowning.

Frequently Asked Questions

How much batter is used per pancake?

The card portions about a quarter cup of batter for each pancake.

Before you serve

Use the exact quantities and complete directions in the recipe card below. Adjust only where the card explicitly offers an option.

Lemon Ricotta Pancakes Recipe

Print Recipe

These Lemon Ricotta Pancakes are fluffy, flavorful and scream lemon. Ricotta adds texture and creaminess that takes these pancakes over the top! ,

• Author: Maya Collins
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 4, 4 servings 1x
• Method: Breakfast
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¾ cup milk
• ½ cup ricotta cheese
• 1 large egg
• Zest from 1 lemon
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter melted and cooled

Instructions

1. In a large bowl, mix together the flour, sugar, baking powder and salt.
2. In a large measuring cup, whisk together the milk, ricotta cheese, egg, lemon zest, vanilla and butter. Add to the flour mixture and stir until just combined.
3. Grease a large skillet and heat over medium-low heat. For each pancake, pour ¼ cup of the batter into the skillet. Cook in batches, turning once, until golden brown on both sides. Repeat with the remaining batter.

Nutrition

• Calories: 278 kcal
• Sugar: 11 g
• Sodium: 212 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Carbohydrates: 37 g
• Protein: 9 g
• Cholesterol: 74 mg