Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup ricotta cheese
- 2/3 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Instructions
- Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl.
- In another bowl, mix the ricotta, milk, eggs, lemon zest, lemon juice, and vanilla extract until combined and smooth.
- Fold the wet mixture gently into the dry ingredients, being careful not to overmix; some lumps are okay.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface and edges begin to set.
- Carefully flip the pancakes and cook until the other side is golden brown.
- Serve warm topped with maple syrup, fresh berries, or powdered sugar, adding extra lemon zest if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For fluffier pancakes, avoid overmixing the batter.
Feel free to customize toppings such as yogurt or whipped cream for added richness.
These pancakes are best served immediately but can be kept warm in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 175
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg