Description
Fluffy lemon ricotta pancakes with a light and airy texture.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together ricotta cheese, milk, eggs, melted butter, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Heat a lightly oiled griddle or nonstick skillet over medium heat.
- Pour 1/4 cup batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Do not overcrowd the griddle. Cook pancakes in batches.
- You can substitute buttermilk for regular milk for a tangier flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 100mg
Keywords: pancakes, lemon, ricotta, fluffy, breakfast, brunch