Description
Fluffy pancakes with a hint of lemon and creamy ricotta cheese.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup ricotta cheese
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, ricotta cheese, egg, melted butter, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Serve with fresh berries, maple syrup, or a dusting of powdered sugar.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg
Keywords: lemon ricotta pancakes, fluffy pancakes, easy pancake recipe, breakfast recipe, ricotta cheese pancakes