Easy Lemon Ricotta Pancakes from Scratch
This recipe for Easy Lemon Ricotta Pancakes from scratch is the perfect way to celebrate Shrove Tuesday or any day as far as I'm concerned!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
- 1 cup flour all purpose
- 3/4 teaspoon baking powder
- 1 1/2 tablespoons granulated sugar
- pinch salt
- 1 cup ricotta drained
- 3/4 cup buttermilk
- 2 eggs separated into yolks and whites separated into yolks and whites, room temperature
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- small pat of butter for the pan
In a small bowl, sift together flour, baking powder, sugar and salt. Set aside.
In a large bowl, whisk together ricotta, buttermilk, egg yolks, vanilla, lemon zest and juice.
Gently add the dry ingredients to the wet mixture and fold until just combined. Set aside.
With a handheld electric mixer, beat the egg whites until stiff peaks form.
Stir a couple of tablespoons of egg whites into the pancake batter.
Gently fold in the rest of the egg whites with a spatula.
Heat a griddle pan over medium-high heat.
Melt a small pat of butter and brush around the pan.
Drop batter in 1/4 cup dollops onto the hot pan.
Cook for about 2-3 minutes until golden on the undersides and you see a few air bubbles forming on the top sides.
Gently flip the pancakes and cook for another 1-2 minutes or until golden.
Repeat with the rest of the batter.
If you are trying to increase your intake of dietary fiber, try adding a couple tablespoons of ground flaxseed to your batter.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*adapted from the kitchn
Serving: 1serving | Calories: 100kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 43mg | Potassium: 88mg | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 1.2mg | Calcium: 76mg | Iron: 0.7mg