Lemon Ricotta Pancakes Recipe
These Lemon Ricotta Pancakes are always a hit! They’re so fluffy and tender, with a lovely hint of citrus in every bite.
Equipment
- Large nonstick skillet or griddle
Ingredients
- 1½ cups all-purpose flour (160g)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup ricotta cheese (180g)
- ⅔ cup whole milk (160mL)
- ¼ cup lemon juice (60mL)
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted and cooled slightly
- Maple syrup for serving
- Blueberries for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl whisk together the ricotta cheese, milk, lemon juice, eggs, lemon zest, and vanilla.
- Pour the ricotta mixture into the flour mixture. Fold together to make a lumpy batter. Pour in the melted butter and stir until combined but still slightly lumpy.
- Heat a large nonstick skillet or griddle over medium-high heat. Once hot, coat with 1 additional teaspoon of melted butter. Working in batches, add ¼ to ⅓ cup of batter for each pancake, leaving about 2 inches of space between each. (The batter will be thick, but will spread as it cooks.)
- Cook for 3 to 4 minutes until golden on the bottom and bubbles start to appear on the top. Flip over and cook for 1 to 2 more minutes or until golden brown.
- Repeat with the remaining pancake batter, adjusting the heat to medium or medium low as needed. (The pancakes cook more quickly and brown more easily in subsequent batches.)
Notes
- Don’t overmix the batter. Overworking the batter until it’s completely smooth will yield tough pancakes. You want the batter to be a little lumpy, as this is better for producing fluffy ricotta pancakes!
- For equal-sized pancakes, use a measuring cup so you use ¼ cup or ⅓ cup of batter per pancake.
- Adjust the heat between batches. You will likely need to lower the heat to medium heat or medium-low for the second batch and beyond, as they will brown more easily than the first batch.
Nutrition
Calories: 209kcal Carbohydrates: 24g Protein: 7g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.2g Cholesterol: 72mg Sodium: 326mg Potassium: 108mg Fiber: 1g Sugar: 4g Vitamin A: 336IU Vitamin C: 4mg Calcium: 145mg Iron: 2mg