Lemon Ricotta Pancakes Recipe
Delicious, fluffy, moist Lemon Ricotta Pancakes Recipe makes the perfect breakfast. With creamy ricotta and zesty lemon for a family favorite!
Servings: 6 Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons cane sugar
- 1 cup milk
- 2 tablespoons lemon juice
- 3 tablespoons melted butter or ghee
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- ½ cup ricotta
- Butter or ghee for cooking
- Maple syrup for serving
Instructions
- In a bowl, add the milk and lemon juice. Set aside for 5 minutes until it curdles to make the buttermilk.
- In another bowl, all-purpose flour, baking powder, and salt. Combine well.
- To the buttermilk, add the sugar until it starts to dissolve. Add the ricotta, lemon zest, vanilla, and butter or ghee. Combine well.
- Slowly add the dry ingredients to the wet and combine well with a spoon. Be careful not to overmix. The batter should be lumpy but combined.
- Drop batter onto a grilled pan at low heat and cook until small bubbles begin to form. Add butter or ghee to the edges of the pancake.
- Flip and cook for 2-3 minutes more, until golden brown.
- Serve with butter and maple syrup. Additional toppings can include blueberries, nuts, powdered sugar, or whipped cream!
Nutrition Info
Serving: 1pancake | Calories: 222kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 439mg | Potassium: 113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 1mg
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