Lemon Ricotta Pancakes
fromrachelcooks.comwww.rachelcooks.com/lemon-ricotta-pancakes
Lemon ricotta pancakes are a light and airy citrusy twist on your everyday pancakes. A quick and easy freezer-friendly recipe perfect for lazy weekends or busy mornings.
23 min
cook 8 min
4
American
Ingredients
Instructions
Preheat griddle to medium heat (see note).
In large bowl, blend together ricotta and butter. Whisk in eggs, milk, and lemon juice.
Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended. Fold in lemon zest.
Drop batter by ¼ cupfuls onto hot griddle. Cook 3 to 4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3 to 4 more minutes, or until golden brown. Makes 12 to 14 pancakes.
Nutrition
- Serving Size
- 3 pancakes
- Calories
- 357 kcal
- Carbohydrate Content
- 36 g
- Protein Content
- 15 g
- Fat Content
- 17 g
- Saturated Fat Content
- 10 g
- Trans Fat Content
- 0.3 g
- Cholesterol Content
- 143 mg
- Sodium Content
- 618 mg
- Fiber Content
- 1 g
- Sugar Content
- 9 g
- Unsaturated Fat Content
- 6 g
