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Lemon and ricotta pancakes with lemon zest on a pink plate, with lemon on the side, close-up side view.
Olivia

Lemon and Ricotta Pancakes

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Lemon and ricotta pancakes with fresh lemon zest. A light and fluffy breakfast recipe with bright citrus flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Dessert
Cuisine: American, Italian
Calories: 345
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup flour
  • 2 eggs
  • 3/4 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons butter or olive oil for cooking
  • Salt to taste

Equipment

Mixing Bowl
Mixing Bowl
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Mixing bowl
Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. In a large bowl, whisk together ricotta cheese, eggs, milk, lemon zest, and lemon juice.
  2. Add flour, sugar, baking powder, and a pinch of salt.
  3. Stir gently until just combined.
  4. Heat a skillet or griddle over medium heat.
  5. Lightly grease with butter or oil.
  6. Pour small portions of batter onto the skillet.
  7. Cook until bubbles form on the surface.
  8. Flip and cook until golden on both sides.
  9. Transfer to serving plates.
  10. Garnish with extra lemon zest and serve warm.

Nutrition

Calories: 345kcalCarbohydrates: 32gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 134mgSodium: 252mgPotassium: 208mgFiber: 1gSugar: 6gVitamin A: 645IUVitamin C: 3mgCalcium: 263mgIron: 2mg

Notes

• Do not overmix the batter to keep the pancakes fluffy
• Serve with fresh berries or maple syrup if desired
• Fresh lemon zest provides the best flavor

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