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Lemon Ricotta Pancakes

Melt-In-Your-Mouth Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are light, fluffy, creamy, and have the most delightful citrussy flavor!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
REST TIME: 15 minutes
Total Time: 20 minutes
Servings: 6 pancakes
Calories: 174kcal
Author: Katherine - Yummfully

Equipment

  • Medium-sized bowl
  • Whisk
  • Skillet or griddle
  • Stove

Ingredients

  • ¾ cup 2 percent milk
  • ½ tsp baking soda
  • ½ cup full-fat ricotta cheese
  • 1 large egg
  • 1 tbsp lemon zest
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • ¼ tsp vanilla extract
  • 1 cup all-purpose flour
  • 2 tbsp all-purpose flour
  • ½ tsp salt
  • 2 tbsp melted butter
  • 1 ½ tsp baking powder
  • 1 tbsp lemon juice

Instructions

  • In a medium-sized bowl, whisk together the milk, baking soda, ricotta cheese, egg, lemon zest, oil, sugar, and vanilla until smooth. Make sure to break up any lumps of cheese.
  • Still using the whisk, mix in one cup plus 2 tablespoons of flour, baking powder, salt, melted butter, and lemon juice just until the flour is all mixed in. Do not overmix the batter, even you see small lumps in it. Let it rest for 15 mins.
  • Heat a large skillet or griddle over medium-low heat. Grease the skillet using cooking spray or butter. Using a ⅓ measuring cup, drop batter into the hot skillet. When bubbles appear in the surface (2-3 minutes), flip the pancakes and cook for 2-3 minutes on the other side. Repeat with the remaining batter. Drizzle with maple syrup or honey and serve hot.

Nutrition

Calories: 174kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g