Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are fluffy and tender, perfect for breakfast.
Equipment
- griddle
- large nonstick pan
- Mixing Bowls
- Whisk
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon fine salt
- ¼ cup granulated sugar
Wet Ingredients
- 1 lemon zest and juice
- 1½ teaspoons pure vanilla extract
- 3 large eggs
- ¾ cup whole-milk ricotta
- ¼ cup buttermilk preferably whole milk
- 2 tablespoons unsalted butter melted, plus room-temperature butter for cooking and serving
Instructions
Cooking Instructions
- Whisk the flour, baking powder and salt in a small bowl.
- Heat a griddle or large nonstick pan over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar.
- Using your fingers, gently rub the zest into the sugar.
- Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top.
- Next, add the ricotta, buttermilk and butter, and whisk until well blended.
- Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant ¼ cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes.
- Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter.
- Serve warm, slathered with butter and blueberry syrup or other toppings if you’d like.
Notes
Optional toppings include blueberry syrup or your favorite toppings. For soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks.
Nutrition
Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 100mgSodium: 200mgPotassium: 100mgSugar: 5gVitamin A: 300IUVitamin C: 3mgCalcium: 100mgIron: 0.5mg
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