Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are a fluffy, flavorful breakfast or brunch option with a perfect blend of creamy ricotta, zesty lemon, and a touch of sweetness. Serve them topped with melted butter and maple syrup for a delicious way to start your day!
Servings: 12 pancakes
Calories: 82kcal
Ingredients
- 1 cup cold water
- ½ teaspoon baking soda
- ½ cup (123 g) ricotta cheese
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon vegetable oil
- 1 tablespoon granulated sugar
- ⅛ teaspoon vanilla extract
- 1 cup (125 g) self-rising flour
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lemon juice
Optional Toppings
- butter
- maple syrup
- confectioners' sugar, for dusting
Instructions
- To a large bowl, add cold water, baking soda, ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla. Whisk until smooth.
- Add self-rising flour, melted butter, and lemon juice. Whisk until the flour is incorporated into the batter. Let the batter rest as you heat up the skillet or griddle.
- Spray a nonstick skillet or griddle with cooking spray and heat over medium-low heat, about 300°F.
- When hot, pour ¼ cup of batter onto the griddle (or into the skillet). Using the back of a spoon, gently spread the pancakes out to about a 4 ½-inch diameter.
- Working in batches, being careful not to overcrowd the skillet or griddle, cook the pancakes for 2-3 minutes, or until the bubbles begin to form on top of the pancake and they are golden brown on the bottom.
- Gently, but quickly, flip over the pancakes. Cook an additional 2-3 minutes until the other side is also golden brown.
- Between batches, wipe the griddle or pan with a paper towel to prevent sticking.
- Serve pancakes warm, topped with butter and maple syrup. Dust with confectioners' sugar (optional).
Nutrition
Serving: 1pancake | Calories: 82kcal