Lemon Ricotta Pancakes

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These lemon ricotta pancakes are soft, tender, and full of bright fresh lemon flavor. The ricotta gives them a rich texture and makes them feel a little extra special compared to everyday pancakes. They are perfect for summer or spring breakfasts, brunch, or a special Easter morning meal.

Course Breakfast, Dessert

Cuisine American, Italian

Keyword comfort food, lemon, pancakes, quick

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 271kcal

Author Laura

Equipment

Ingredients

1 ¼ cups flour
3 Tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup ricotta cheese
1 large egg
2 large egg whites
½ cup fresh lemon juice
2 tsp grated lemon zest
1 Tbsp canola oil

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In another bowl, combine the ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil.
Gently fold the ricotta mixture into the dry ingredients just until combined. Do not over mix. This batter will be thick.
Heat a griddle or a nonstick skillet over medium heat and coat with canola oil. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blackberry sauce. Makes about 10 pancakes.

Nutrition