Lemon Ricotta Pancakes Recipe
These Lemon Ricotta Pancakes are fluffy, flavorful and scream lemon. Ricotta adds texture and creaminess that takes these pancakes over the top! ,
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4, 4 servings 1x
- Method: Breakfast
- Cuisine: American
Ingredients
Scale
- 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
- In a large bowl, mix together the flour, sugar, baking powder and salt.
- 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.
- 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
Find it online: https://recipenly.com/lemon-ricotta-pancakes/