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Easy Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are light and fluffy and full of lemon flavor. They are easy to make and come together in minutes. You can even add blueberries for a fun twist!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Lemon Ricotta Pancakes
Servings:
12
pancakes
Author:
Rachel Farnsworth
Ingredients
1 1/2
cups
all-purpose flour
2
tablespoons
sugar
2
teaspoons
baking powder
1
teaspoon
baking soda
1/2
teaspoon
salt
1
cup
milk
3/4
cup
ricotta cheese
2
large eggs
1
tablespoon
lemon zest
1/4
cup
lemon juice
US Customary
-
Metric
Instructions
In a large mixing bowl, sift together flour, sugar baking powder, baking soda, and salt.
Whisk in milk, ricotta, eggs, lemon zest, and lemon juice.
Preheat a flat griddle over medium-high heat.
Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
Cook other side until golden brown. Serve hot with syrup.
Video
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Nutrition
Serving:
1
pancake
|
Calories:
91
kcal
|
Carbohydrates:
16
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
29
mg
|
Sodium:
20
mg
|
Potassium:
141
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
72
IU
|
Vitamin C:
2
mg
|
Calcium:
64
mg
|
Iron:
1
mg