Lemon Ricotta Pancakes
Easy to make creamy and tangy lemon flavored ricotta pancakes.
Servings: 4
Calories: 285kcal
Ingredients
- 1 cup all-purpose flour
- 2 Tbsp. granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 egg
- 3/4 cup buttermilk
- 1/2 cup ricotta cheese
- 2 Tbsp. lemon juice
- 1/2 tsp. vanilla extract
- 1 lemon zest from 1 lemon
Extras
- 1 Tbsp. cooking oil
Instructions
- In large bowl combine flour with sugar, baking powder and baking soda, set aside.1 cup all-purpose flour, 2 Tbsp. granulated sugar, 1 tsp. baking powder, 1/2 tsp. baking soda
- In another large bowl mix egg with electric mixer, add buttermilk, ricotta cheese, lemon juice, vanilla extract and lemon zest from 1 lemon.1 egg, 3/4 cup buttermilk, 1/2 cup ricotta cheese, 2 Tbsp. lemon juice, 1/2 tsp. vanilla extract, 1 lemon
- Heat the lightly oiled frying pan on a medium heat. Pour about 1/4 to 1/3 cup of the batter into the frying pan. Cook for 2-5 minutes. Flip when bubbles will form on the pancake. Cover and cook for another 2- 5 minutes.1 Tbsp. cooking oil
- Serve with maple syrup, powdered sugar, jam or fresh fruits.
Video
Notes
- You can add more sugar if you prefer sweeter pancakes, however since they are served with maple syrup or even honey, they will be sweet enough.
- Add extra lemon juice if you want more lemon flavor, but I think there is sufficient lemon flavor.
- What to serve it with? Add your favorite maple syrup, drizzle with honey or sprinkle with powdered sugar. Add some fresh fruits or top it with jam.
Nutrition
Calories: 285kcal | Carbohydrates: 38g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 260mg | Potassium: 312mg | Fiber: 2g | Sugar: 11g | Vitamin A: 278IU | Vitamin C: 17mg | Calcium: 188mg | Iron: 2mg