Lemon Ricotta Pancakes
Tender and buttery lemon ricotta pancakes are made without any butter at all! Easy to make ahead for a big brunch or meal prep.
Servings 4 servings
Calories 259kcal
Cost $3.32/ .83¢ per serving
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup whole milk ricotta
- 2 tablespoons cane sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
Instructions
- PREPARE: Preheat an electric griddle to moderately-high heat or a large nonstick skillet over medium heat
- MIX DRY INGREDIENTS: In a small mixing bowl whisk together flour, baking powder, baking soda, and salt, set aside.
- MIX WET INGREDIENTS: In another larger mixing bowl, whisk together ricotta, sugar, eggs, milk, and vanilla until well blended. Then add lemon zest and lemon juice and blend until combined.
- COMBINE: Pour milk mixture into the dry mixture and whisk until the ingredients are just combined.
- COOK THE PANCAKES: Brush or spray the hot griddle with olive oil. Use a medium batter scoop (about ¼ cup) to scoop the batter onto the griddle or skillet and spread out to make 4-inch circles. Cook until they begin to bubble and the bottom is golden and firm. Flip the pancake and cook for an additional 30-60 seconds or until just golden brown.
- SERVE: Keep the pancakes warm in a dish covered with a towel or foil until ready to serve. Serve warm with syrup, fruit or by themselves!
Notes
FRESH LEMON SUBSTITUTE: If you're in a pinch and don't have fresh lemons, you can use bottled lemon juice and 1 teaspoon of lemon extract.
Nutrition
Calories: 259kcal | Carbohydrates: 30g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 387mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 8IU | Calcium: 83mg | Iron: 4mg