Description
Delight your taste buds with these fluffy Lemon Ricotta Pancakes that are bursting with citrusy flavor and a rich, creamy texture from the ricotta cheese.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs (separated)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Additional:
- Butter or oil for the pan
Instructions
- In a large bowl, whisk together the dry ingredients. In another bowl, mix the ricotta, milk, egg yolks, vanilla, lemon zest, and juice.
- Combine the wet and dry mixtures until just incorporated.
- In a clean bowl, beat egg whites to soft peaks and gently fold into the batter.
- Heat a skillet, ladle batter into pancakes, and cook until golden on both sides.
- Serve warm with desired toppings.
Notes
- Be gentle when folding in egg whites for fluffier pancakes
- Pair with whipped cream or berry compote for added enjoyment
- Leftovers can be refrigerated and reheated for later
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 55mg
