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Lemon Ricotta Pancakes
Lemon ricotta pancakes are a light and airy citrusy twist on your everyday pancakes. A quick and easy freezer-friendly recipe perfect for lazy weekends or busy mornings!
5
from
5
rating
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Servings:
6
Prep Time:
15
minutes
minutes
Cook Time:
8
minutes
minutes
Total Time:
23
minutes
minutes
Course:
Breakfast
Cuisine:
American
Calories:
238
kcal
Author:
Rachel Gurk
Ingredients
▢
1
cup
whole milk ricotta cheese
▢
2
tablespoons
butter
melted and cooled slightly
▢
2
large eggs
lightly beaten
▢
¾
cup
milk
▢
2
tablespoons
freshly squeezed lemon juice
from 1 lemon
▢
1
cup
all purpose flour
▢
1
tablespoon
baking powder
▢
¼
teaspoon
salt
▢
2
tablespoons
granulated sugar
▢
2
teaspoons
lemon zest
from 1 lemon
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Instructions
Preheat griddle to medium heat. In large bowl, blend together ricotta and butter.
Whisk in eggs, milk, and lemon juice.
Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended.
Fold in lemon zest.
Drop batter by ¼ cupfuls onto hot griddle.
Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.
Notes
Makes 12-14 (4-inch) pancakes
Serving:
2
pancakes
,
Calories:
238
kcal
,
Carbohydrates:
24
g
,
Protein:
10
g
,
Fat:
12
g
,
Saturated Fat:
5
g
,
Cholesterol:
79
mg
,
Sodium:
422
mg
,
Potassium:
126
mg
,
Fiber:
1
g
,
Sugar:
6
g
,
Vitamin A:
478
IU
,
Vitamin C:
3
mg
,
Calcium:
248
mg
,
Iron:
2
mg