Ricotta Lemon Pancakes

Fluffy, tangy, and irresistibly tender, Ricotta Lemon Pancakes are a luxurious twist on your traditional breakfast favorites. Infused with creamy ricotta cheese, zesty lemon zest, and a splash of fresh lemon juice, these pancakes boast a delightful balance of richness and brightness in every bite. The ricotta lends an ultra-moist texture, while the citrus flavor adds a refreshingly light touch, making them perfect for brunch or a special morning treat. Quick to prepare in just 10 minutes, this easy recipe combines a handful of pantry staples with a touch of gourmet flair. Serve them warm, topped with a sprinkle of powdered sugar and a drizzle of maple syrup, for a show-stopping breakfast that’s as beautiful as it is delicious.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons granulated sugar
• 0.25 teaspoon salt
• 0.75 cup whole milk ricotta cheese
• 3 pieces large eggs
• 0.5 cup whole milk
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter (for greasing the pan)
• 0 powdered sugar (optional, for serving)
• 0 maple syrup (optional, for serving)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. Set aside.

Step 2

In a separate medium-sized bowl, whisk the ricotta cheese, eggs, whole milk, lemon zest, lemon juice, and vanilla extract until smooth and well combined.

Step 3

Gradually add the wet ingredients to the dry ingredients. Stir gently until the batter is just combined. Avoid over-mixing; a few lumps are okay.

Step 4

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of unsalted butter.

Step 5

Using a 1/4-cup measuring cup, scoop the batter onto the skillet, leaving some space between each pancake. Gently spread the batter if necessary to form even circles.

Step 6

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.

Step 7

Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Step 8

Serve the pancakes warm, dusted with powdered sugar and drizzled with maple syrup, if desired.

Nutrition Facts

Serving size	706.2 grams (706.2g)

Amount per serving	% Daily Value*
Calories	1441

Total Fat 64.30g	82%
Saturated Fat 35.20g	176%
Polyunsaturated Fat 0.10g
Cholesterol 722mg	241%
Sodium 1540mg	67%
Total Carbohydrate 161.30g	59%
Dietary Fiber 4.50g	16%
Total Sugars 60.60g
Protein 49.70g	99%

Vitamin D 192IU	960%
Calcium 882mg	68%
Iron 9mg	49%
Potassium 626mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 14.0%

Carbs: 45.4%