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5 from 6 votes

Lemon Ricotta Pancakes

Prepare a unique, flavorful breakfast for the family with these soft and fluffy Lemon Ricotta Pancakes.
Course Breakfast
Cuisine American, Italian
Keyword lemon, pancakes, ricotta
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 pancakes
Calories 110kcal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp sugar
  • 2 eggs
  • 1 cup milk
  • 3/4 cup ricotta cheese
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice

Instructions

  • In a medium bowl combine the dry ingredients;  flour, baking powder, baking soda, salt, and sugar.
  • In another bowl beat the eggs along with the ricotta cheese, lemon zest, lemon juice. Add in the milk and mix well.
  • Combine the wet and dry ingredients together.
  • Heat a skillet on medium flame, lightly grease, and pour ¼ cup of pancake batter. Flip to the other side once it starts bubbling up and cook for another minute.
  • Repeat the same with the remaining batter and serve immediately by topping some blueberries and maple syrup (optional).

Nutrition

Serving: 1pancake | Calories: 110kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 313mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg