Description
Lemon ricotta pancakes are a light and fluffy breakfast delight, infused with zesty citrus flavor that will brighten your morning.
Ingredients
- Ricotta cheese
- All-purpose flour
- Eggs
- Granulated sugar
- Lemon zest
- Baking powder
- Milk
- Vanilla extract
- Butter
Instructions
- Gather all ingredients and let them come to room temperature.
- In a large bowl, mix flour, sugar, baking powder, and lemon zest until combined.
- In another bowl, whisk together ricotta cheese, eggs, milk, vanilla extract, and melted butter until smooth.
- Gently fold the wet mixture into the dry ingredients until just mixed; lumps are okay.
- Preheat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour 1/4 cup of batter onto the skillet; cook until bubbles form (about 2-3 minutes). Flip and cook for an additional 1-2 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 5g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Substitute lemon zest with orange or lime zest for a different flavor profile. Add blueberries or chocolate chips for an extra sweet touch. Store leftovers in an airtight container in the fridge for up to three days.