Lemon Ricotta Pancakes | Fluffy Lemon Pancake Recipe
Servings: 12 pancakes
Calories: 139kcal
Calories: 139kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Fiber: 1g | Sugar: 3g
Ingredients
- 1 1/2 cups All Purpose Flour
- 2 tbsp Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Ricotta Cheese
- 2 Eggs
- 3/4 cup Milk
- 2 tbsp Butter melted
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 1 tsp Vanilla Extract
Instructions
- Mix Dry Ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients. In another bowl, whisk ricotta, eggs, milk or buttermilk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
- Combine. Pour wet ingredients into dry ingredients and stir gently until just combined. The batter will be thick and slightly lumpy, and that is perfect. Do not overmix.
- Rest the Batter. Let the batter rest for 5 to 10 minutes. This gives the flour time to hydrate and helps pancakes cook up fluffier.
- Cook. Heat a nonstick skillet or griddle over medium to medium low heat. Lightly grease with butter or oil. Scoop 1/4 cup batter per pancake. Cook 2 to 3 minutes until bubbles appear on the surface and the edges look set. Flip and cook 1 to 2 minutes more until golden and cooked through.
- Serve. Stack and serve warm with your favorite toppings.