Cooklist AI
Luscious Lemon Ricotta Pancakes
Start your mornings with these irresistibly soft and fluffy Lemon Ricotta Pancakes. Made from scratch with fresh lemon and creamy ricotta, they'll become a staple in your household!
3
30 min
TOTAL TIME
308
CALORIES
$0.37
PER SERVING
Ingredients
Directions
7 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
2
In a separate bowl, lightly beat the eggs. Add the whole milk, ricotta cheese, and pure vanilla extract, and whisk until well combined.
3
Pour the wet mixture into the dry ingredients, stirring until just combined. Avoid over-mixing the batter.
4
Gently fold in the fresh lemon juice and lemon zest, ensuring they are evenly distributed.
5
Heat a buttered pan or griddle over medium heat. Pour 1/3 cupfuls of batter onto the pan, ensuring there's enough space between each pancake.
6
Cook each pancake for approximately 3 minutes or until small bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
7
Serve the pancakes warm, topped with maple syrup or fresh whipped cream.
Health Info
Macros
33g
CARBS
14g
FAT
11g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
1 Recipe for Ricotta Pancakes
Frequently Asked Questions
Why are my ricotta pancakes flat?
How can I make my ricotta pancakes fluffier?
What kind of ricotta should I use in my pancakes?
What can I substitute for ricotta in pancakes?
Why are my ricotta pancakes soggy in the middle?
Do I need to drain the ricotta before using it in pancakes?
How much ricotta cheese should I put in my pancakes?
Can I mix the pancake batter the night before?
How can I keep my pancakes warm while I cook a large batch?
Can I freeze leftover ricotta pancakes?
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