Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes (Standard)
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 3 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Salt; 2 tbsp Granulated Sugar; 1 cup Milk; 1 Large Egg; 2 tbsp Melted Butter; 1 tsp Vanilla Extract; 2 tbsp Lemon Juice; 1 tbsp Lemon Zest; 1 cup Ricotta Cheese; 1 tbsp Granulated Sugar

⏱35 min

👥6

🔥350 cal

Easy

🍽️American

Fluffy and flavorful pancakes with a bright lemon zest and creamy ricotta cheese. A perfect weekend breakfast treat.

1 1/2 cups All-Purpose Flour

3 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

2 tbsp Granulated Sugar

See all 13 ingredients ↓

(0 reviews)

⏱35 min

👥6

🔥350 cal

Easy

🍽️American

Fluffy and flavorful pancakes with a bright lemon zest and creamy ricotta cheese. A perfect weekend breakfast treat.

#Breakfast #Pancakes #Lemon #Ricotta

Instructions

In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
In a small bowl, mix Ricotta Mixture ingredients until combined.
Pour Wet Ingredients into Dry Ingredients and gently mix until just combined. Do not overmix.
Gently fold in the Ricotta Mixture.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with your favorite toppings.

Ingredients

1 1/2 cups 192 g All-Purpose Flour
3 1/2 tsp 14 g Baking Powder
1/4 tsp 1.5 g Baking Soda
1/4 tsp 1.5 g Salt
2 tbsp 25 g Granulated Sugar
1 cup 240 mL Milk
1 50 g Large Egg
2 tbsp 30 mL Melted Butter
1 tsp 5 mL Vanilla Extract
2 tbsp 30 mL Lemon Juice
1 tbsp 7.5 g Lemon Zest
1 cup 227 g Ricotta Cheese
1 tbsp 12.5 g Granulated Sugar

Equipment

Large Bowl
Small Bowl
Whisk
Griddle or Frying Pan
Spatula

Instructions

In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
In a small bowl, mix Ricotta Mixture ingredients until combined.
Pour Wet Ingredients into Dry Ingredients and gently mix until just combined. Do not overmix.
Gently fold in the Ricotta Mixture.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with your favorite toppings.

Nutrition per serving

Calories 350

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0 reviews

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Ratings & Reviews

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