Lemon Ricotta Pancakes: 3 Secrets for Fluffy Perfection
Fluffy and light pancakes with a hint of lemon and creamy ricotta cheese.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk ricotta, eggs, milk, lemon juice, zest, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Heat a skillet over medium heat and lightly grease.
- Pour 1/4 cup batter per pancake and cook until bubbles form.
- Flip and cook until golden brown.
- Serve warm.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Adjust sugar based on preference.
- Use fresh lemon juice for best flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 7g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg