Description
Thinking of new and creative ways to put a twist on the traditional pancake recipe? If you like sweet, light, and fluffy pancakes, these Lemon Ricotta Pancakes are the perfect choice.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 2 tbsp lemon zest
- 5 tbsp Sugar
- 1/4 cup fresh lemon juice
- 3 eggs
- 3 tbsp butter, melted
- 1/2 cup buttermilk
- 1/4 cup milk
- 3/4 cup ricotta cheese
- 1 tbsp vanilla extract
- olive oil or butter
Instructions
- Mix your flour, baking powder, baking soda, salt, nutmeg, and lemon zest in a large bowl.
- In a separate bowl, blend sugar, lemon juice, eggs, butter, buttermilk, milk, ricotta cheese, and vanilla extract.
- Add wet ingredients to dry ingredients. Mix all ingredients until well blended.
- Add olive oil or butter to a medium-heat cast iron skillet (paid link). Pour 1/4 cup of pancake batter into the skillet for each pancake. Flip when air bubbles appear.
- Cook for another minute (or less) on the second side.
- Serve warm with powdered sugar and/or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Nutrition
- Calories: 333
- Fat: 17.4g