Lemon Ricotta Pancakes
Fluffy and tangy lemon ricotta pancakes perfect for a delightful breakfast.
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Main Ingredients
- 1 cup Ricotta Cheese
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Milk
- 2 Eggs large
- ¼ cup Sugar
- 1 teaspoon Vanilla Extract
- 1 Lemon Zest zest of one lemon
- 2 tablespoon Butter for cooking
In a large mixing bowl, whisk together the ricotta, milk, eggs, sugar, and vanilla extract until smooth.
In another bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the lemon zest.
Heat a griddle or skillet over medium heat and melt a small amount of butter.
Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
Serve warm with your favorite toppings.
Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 80mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 1mg