Ingredients
Scale
- 1 cup ricotta cheese (preferably whole milk ricotta for creaminess)
- ¾ cup milk (you can use whole, low-fat, or plant-based milk)
- 2 large eggs
- Zest of 1 lemon (use organic lemons if possible)
- 1 tablespoon lemon juice (freshly squeezed for best flavor)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- Pinch of salt
- Butter or oil for cooking (unsalted butter adds flavor, while oil prevents sticking)
Instructions
1. Mix Wet IngredientsWhisk together ricotta, milk, eggs, lemon zest, lemon juice, and vanilla until smooth.
2. Mix Dry IngredientsIn a separate bowl, combine flour, sugar, baking powder, and a pinch of salt.
3. Combine BothGently mix dry into wet ingredients. Do not overmix — a few lumps are fine.
4. Cook the PancakesHeat a buttered skillet over medium heat. Pour ¼ cup batter per pancake. Cook 2–3 minutes per side, until golden and fluffy.
5. ServeServe warm with berries, maple syrup or honey, and optional powdered sugar.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1
- Calories: 290
- Sugar: 5
- Sodium: 240
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 11
- Cholesterol: 110