Lemon Ricotta Pancakes

with an Italian Flair
With an Italian Flair
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Ingredients

1 cup All-purpose flour
⅓ cup Cane sugar
2 tsp Baking powder
¼ tsp Salt
1 cup Ricotta cheese
1 ¼ cups Whole milk
1 ½ tsp Lemon zest
¾ tsp Lemon extract
2 Large eggs separated
Cooking spray
For serving:
Butter or ghee, to taste, optional
Maple syrup to taste, optional
Blueberries to taste, optional
Lemon wedges, to taste, optional

Nutritional information

213
Calories
6.8g
Fat
27.2g
Carbohydrates
10.6g
Protein
80mg
Cholesterol
194mg
Sodium
5 pancakes
Serving Size
Ingredients
  • For serving:

Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes are fluffy, rich and uniquely flavorful, thanks to ricotta and lemon extract. I love making pancakes on the weekend, and I love to use my basic recipe that works every time and is easy to make. But I like to change it up and make these lemon-kissed ricotta pancakes.

To whip these up, you need to make the dry mix first. Next, whisk together wet ingredients except for the egg whites, and then combine the wet and dry ingredients. Beat the egg whites apart until soft peaks form. Gently mix about a third of the whipped egg whites into the batter. And then fold in the remaining part. Remember not to overmix! Let the batter stand for 3 minutes before cooking. This recipe makes about 30 pancakes about 3 inches across. A big stack of flavorful, light and fluffy pancakes, with an extra-crisp edge, and served with a piece of butter on top and maple syrup? Yes, please!

To make the Lemon Ricotta Pancakes, you will need the following ingredients:

Ingridiens for Lemon Ricotta Pancakes

Steps to make Lemon Ricotta Pancakes

1

Combine dry ingredients

1

In a medium bowl, combine 1 cup all-purpose flour, ⅓ cup cane sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.

2

Whisk wet ingredients

2

In a large bowl, whisk together 1 cup ricotta cheese, 1 ¼ cups whole milk, 1 ½ teaspoons lemon zest, and ¾ teaspoon lemon extract, and 2 egg yolks.

3

Combine dry and wet ingredients

1

Add the dry ingredients to the wet ingredients and mix until combined.

4

Beat egg whites

2

Using an electric mixer, beat 2 egg whites until soft peaks form.

5

Fold in egg whites

4

Gently mix about a third of the whipped egg whites into the batter, then fold in the remaining part. Don’t overmix. Leave the batter to rest for 3 minutes.

6

Cook pancakes

25

Heat a lightly greased cast-iron skillet or griddle over medium heat. Drop about 2 tablespoons of batter onto the skillet so that the pancakes measure about 2 ½-3 inches across. Cook for 2 to 3 minutes or until a few bubbles appear on the top and the bottom is golden, then flip and cook a further 2 minutes or until cooked. Transfer to a warm plate.

7

Serve

Serve with butter or ghee, lemon wedges to squeeze over, maple syrup, or blueberries.

This flavorful Lemon Ricotta Pancake recipe makes for a lovely weekend breakfast or brunch. Give this recipe a go soon and please come back to tell us what you think!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Omg! these were delicious...Thanks for sharing!

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