Lemon Ricotta Pancakes
Light, fluffy, and packed with fresh lemon flavor, these pancakes are a delightful twist on a classic.
Servings 16 pancakes
Calories 93kcal
Equipment
- griddle
Ingredients
- 1 lemon juiced and zested
- 3 tablespoons sugar
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¾ cup ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, add lemon zest and sugar. Gently rub the zest into the sugar.
- In a medium bowl, whisk together milk, ricotta, eggs, 3 tablespoons lemon juice, and vanilla extract until smooth.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined.
- Heat a nonstick skillet or griddle over medium heat and grease with butter. Pour about ¼ cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes, until golden brown.
Nutrition
Serving: 1pancake | Calories: 93kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 178mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg