Ingredients
Making these lemon ricotta pancakes is easy, and all you need is a few simple ingredients. To get started, you'll need:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole-milk ricotta cheese
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons freshly grated lemon zest (about 2 lemons)
- Vegetable oil, for cooking
- Powdered sugar, for dusting (optional)
- Lemon wedges, for serving (optional)
Instructions
Begin by preheating your oven to 200°F and prepping a baking sheet lined with parchment paper. This is to keep your cooked pancakes warm while you make the rest.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, whisk together the ricotta, butter, eggs, honey, vanilla, and lemon zest until smooth. Gradually add the dry ingredients, stirring until just combined.
Heat a large nonstick skillet over medium heat and lightly coat with vegetable oil. Working in batches, pour 1/4 cup of batter per pancake into the skillet. Cook until the pancakes are golden-brown and bubbly on top, about 2-3 minutes. Flip the pancakes and cook until golden-brown on the other side, about 1-2 minutes longer.
Transfer the pancakes to the prepared baking sheet and place in the oven to keep warm while you cook the remaining pancakes. Serve the pancakes warm with a dusting of powdered sugar and a lemon wedge, if desired.
Nutrition
These pancakes are a delicious and simple breakfast option that's packed with protein. Each serving provides the following nutrition information:
- Calories: 234
- Total fat: 11 g
- Saturated fat: 6 g
- Cholesterol: 78 mg
- Sodium: 169 mg
- Carbohydrates: 24 g
- Fiber: 1 g
- Sugar: 14 g
- Protein: 8 g
These pancakes are a great way to start your day with a healthy and delicious breakfast. They're also a great option for a weekend brunch or a special occasion. Enjoy!