Fluffy Lemon Ricotta Pancakes
Servings: 8 Servings
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup ricotta cheese
- 3 tablespoons granulated sugar
- 1 tablespoon unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries fresh, rinsed (for garnish)
- powdered sugar for garnish
For the Honey Butter:
- ½ cup unsalted butter room temperature
- ¼ teaspoon salt
- 3 tablespoons honey
- 3 tablespoons powdered sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate large bowl, whisk together the eggs, milk, ricotta cheese, sugar, melted butter, and vanilla extract until well blended.2 large eggs, 1 cup milk, 1 cup ricotta cheese, 3 tablespoons granulated sugar, 1 tablespoon unsalted butter, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients and whisk just until combined. Pour in the lemon juice and lemon zest and whisk again. Allow the batter to rest for 15 minutes.3 tablespoons freshly squeezed lemon juice, 1 tablespoon lemon zest
- While the batter rests, make the honey butter. Place the butter and salt in a medium mixing bowl. Using a hand mixer, cream the butter and salt together for 30 seconds. Add the honey and powdered sugar and continue to beat together for another 30 seconds. Set aside.½ cup unsalted butter, ¼ teaspoon salt, 3 tablespoons honey, 3 tablespoons powdered sugar
- Once the pancake batter has had time to rest, heat a large skillet or griddle on medium heat. Spray the surface lightly with cooking spray to keep the pancakes from sticking.
- Use a ¼ cup to measure the batter and pour onto the hot skillet to make 4 ½-inch pancakes. Cook each pancake for about 2 minutes on each side.
- Top pancakes with a dollop of honey butter and sprinkle with powdered sugar. Add fresh blueberries for garnish.1 cup blueberries, powdered sugar
- Serve immediately. See post for storage options.
Notes
- Let the melted butter cool for a minute or two before adding it. Hot butter can firm into flecks when it hits the cold milk and eggs.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pancakes. Actual calories will vary.
Nutrition Facts
Fluffy Lemon Ricotta Pancakes
Serving Size
2 pancakes
Amount per Serving
Calories
384
% Daily Value*
Fat
19
g
29
%
Saturated Fat
12
g
60
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
95
mg
32
%
Sodium
444
mg
19
%
Potassium
208
mg
6
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
9
g
18
%
Vitamin A
656
IU
13
%
Vitamin C
5
mg
6
%
Calcium
141
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
