lemon ricotta pancakes
Recipes
Pancake
Lemon Ricotta Pancakes
These light and fluffy lemon ricotta pancakes are tangy and sweet when drizzled with maple syrup. Sprinkle with additional lemon zest before serving for an extra boost of lemony flavor.
Ingredients
- ½ cup all-purpose flour
- ½ cup whole-wheat flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- ¾ cup part-skim ricotta cheese
- ½ cup buttermilk
- 2 large eggs
- 1 tablespoon neutral oil, such as canola or avocado
- 1 teaspoon vanilla extract
- 2 teaspoons grated lemon zest, plus more for garnish
- 1 tablespoon lemon juice
- maple syrup for serving
Directions
- Whisk all-purpose flour, whole-wheat flour, sugar, baking powder and salt together in a large bowl.
- Whisk ricotta, buttermilk, eggs, oil, vanilla, lemon zest and lemon juice together in a small bowl until smooth. Add the ricotta mixture to the flour mixture, stirring just until combined.
- Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Dollop about 1/4 cup batter per pancake into the pan (about 3 pancakes per batch). Cook until the edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook until golden brown, 2 to 3 minutes. Transfer to a plate and keep warm. Repeat the process with the remaining batter, reducing heat as needed if the pancakes are browning too quickly. Garnish with lemon zest and/or serve with maple syrup, if desired.
