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–+ servings
Lemon Ricotta Pancakes

Lemon Ricotta Pancakes That Will Brighten Your Morning

These Lemon Ricotta Pancakes blend creamy ricotta with zesty lemon for a fluffy breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour Can substitute gluten-free flour
  • 2 tablespoons granulated sugar Can use honey or maple syrup
  • 1 teaspoon baking powder Essential for fluffiness
  • 1/2 teaspoon baking soda Essential for fluffiness
  • a pinch salt Enhances flavors
  • 1 cup buttermilk Can substitute yogurt or a milk-vinegar mix
  • 1 cup ricotta cheese Can substitute cottage cheese blended smooth
  • 2 large eggs
  • 2 tablespoons unsalted butter Melted, for batter and greasing
  • 1 tablespoon fresh lemon juice Use fresh for the best flavor
  • 1 tablespoon lemon zest Use fresh for the best flavor
For Serving
  • optional toppings Fresh berries, powdered sugar, maple syrup, or whipped cream

Equipment

  • Mixing bowls
  • griddle or non-stick skillet
  • measuring cups
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In another bowl, mix the buttermilk, ricotta cheese, eggs, melted butter, and lemon zest and juice until smooth.
  3. Gently pour the wet mixture into the dry ingredients, folding until just combined. Let the batter rest for 5 to 10 minutes.
  4. Preheat a lightly oiled griddle over medium heat, around 350°F.
  5. Pour 1/4 cup of batter onto the griddle, cooking until bubbles form and edges look set, about 2-3 minutes, then flip and cook the other side.
  6. Transfer cooked pancakes to a preheated oven at 200°F to keep warm while cooking the rest.
  7. Serve hot with optional toppings like fresh berries, powdered sugar, or maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Don't overmix the batter to ensure fluffy pancakes. Leftovers can be stored in an airtight container for up to 3 days or frozen for later use.

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