Lemon Ricotta Pancakes
Fluffy, sweet, lemon-y, and SO. GOOD. These Lemon Ricotta Pancakes are guaranteed to become your new go-to breakfast treat all spring and summer long!
Ingredients
- 2¼ cups all purpose flour*
- 1 Tablespoon lemon zest
- 2¼ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 4½ Tablespoons granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1½ cups whole milk
- ¼ cup vegetable oil
- 3 Tablespoons lemon juice strained
- 1 cup ricotta cheese
Instructions
- Heat griddle to 325℉.
- In a large bowl, whisk together flour, lemon zest, baking powder, baking soda, salt, and sugar. Set aside.
- In a medium bowl, whisk together eggs, egg yolk, milk, oil, lemon juice, and ricotta.
- Pour wet ingredients over dry ingredients.
- Whisk until smooth.
- Spray griddle with cooking spray, or brush it with oil.
- Ladle batter onto hot griddle.
- When pancakes are bubbly and dry around the edges, flip them over.
- Cook until done.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
- For the best flavor, use fresh lemon zest and fresh juice.
- Check the expiration dates on your baking powder and baking soda!
- If your eggs are at room temperature, they will be easier to incorporate.
- Use a cooking spray for the best results.
- Cook times vary depending on the size pancake you make!
Nutrition
Serving: 2pancakesCalories: 429kcalCarbohydrates: 50gProtein: 14gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 121mgSodium: 670mgPotassium: 221mgFiber: 1gSugar: 12gVitamin A: 413IUVitamin C: 4mgCalcium: 270mgIron: 3mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.