Description
Light and fluffy pancakes made with ricotta cheese and fresh lemon zest.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs, separated
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Butter or oil for griddle
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix ricotta cheese, egg yolks, milk, lemon zest, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Heat a lightly oiled griddle over medium heat.
- Pour 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, until golden brown and cooked through.
- Serve immediately.
Notes
- Serve with powdered sugar or maple syrup.
- For extra lemon flavor, add 1 tablespoon of fresh lemon juice to the wet ingredients.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 8
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 12
- Cholesterol: 120
Keywords: lemon ricotta pancakes, ricotta pancakes, fluffy pancakes, breakfast recipe, lemon zest