Lemon Ricotta Pancakes

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: pancakes

Calories: 107cal

Author: Ashley Fehr

These Lemon Ricotta Pancakes are light, fluffy, and full of fresh lemon flavor. The ricotta makes them irresistibly tender and creamy inside, perfect for a bright, cozy breakfast or weekend brunch!

Print Recipe

Ingredients

2 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 lemons
1 cup milk
¾ cup ricotta cheese
2 tablespoons oil or melted butter
2 eggs
1 teaspoon vanilla

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Zest and juice the 2 lemons.
To the bowl, add ¼ cup lemon juice, 1-2 tablespoons lemon zest (depending on your preferences), milk, ricotta, oil or butter, eggs and vanilla. Whisk until combined.
Heat a large skillet or griddle to medium-high heat. Lightly grease with non-stick spray or butter. Spoon pancake batter on to the pan and cook for 3-4 minutes per side, just until golden brown. Repeat until all batter is used.

Notes

*This recipe makes about 18 4" pancakes. The nutrition information is per pancake.

Ingredients and Substitutions:

Flour: I often use 50-100% whole wheat flour in my pancakes to bump up the fiber.
Sugar: you can increase or omit the sugar as you like, depending on how sweet your chosen toppings are.

Nutrition