Description
Delicious and fluffy lemon ricotta pancakes, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup whole milk
- 1/2 cup ricotta
- 1 large egg
- 1 lemon (zested)
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted and cooled unsalted butter (plus more for the pan)
Instructions
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In a large measuring cup, whisk together the milk, ricotta, egg, lemon zest, vanilla and butter. Add to the flour mixture and stir just until combined.
- Grease a large skillet and heat over medium-low heat. For each pancake, pour 1/4 cup of the batter into the skillet. Cook in batches, turning once, until golden brown on both sides. Repeat with the remaining batter.
Notes
- For extra flavor, try adding blueberries or chocolate chips to the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg