Lemon Ricotta Pancakes
These lemon ricotta pancakes are fluffy, moist, and full of lemony flavor. These pancakes are made with lemon zest, lemon juice, and ricotta cheese that makes these pancakes moist, extremely fluffy, and flavorful.
Ingredients
- 1 cup Ricotta cheese
- 1 cup Buttermilk
- 2 Eggs
- ¼ cup Lemon juice
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 3 tablespoon Sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 2 cups Flour
Instructions
- In a large mixing bowl, add the ricotta cheese, buttermilk, eggs, lemon juice, vanilla extract, and lemon zest, and mix well with a whisk.
- Add the sugar, baking powder, baking soda, salt, and flour. Mix with a whisk or with a spatula, make sure you don’t overmix so you won’t get dry pancakes.
- Melt ½ teaspoon of butter on a skillet over medium heat and cook each pancake until bubbles are formed on the top of the pancakes.
- Flip the pancake and cook for another minute on medium-low heat.
- Serve these pancakes with blueberries and maple syrup and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist pancake and not a dense and dry pancake.
Nutrition
Calories: 357kcalCarbohydrates: 51gProtein: 15gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 96mgSodium: 654mgPotassium: 212mgFiber: 2gSugar: 10gVitamin A: 396IUVitamin C: 7mgCalcium: 226mgIron: 3mg
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