Description
These fluffy lemon ricotta pancakes combine creamy ricotta and bright citrus for a light, tender stack topped with fresh berries. They’re quick to make and perfect for breakfast, brunch, or a healthy breakfast for dinner.
Ingredients
Instructions
1. In a bowl whisk together flour baking powder and salt
2. In another bowl combine ricotta eggs milk lemon zest lemon juice honey and vanilla extract
3. Pour wet ingredients into dry and fold gently until just combined
4. Let the batter rest for 5 to 10 minutes
5. Heat a non-stick skillet over medium heat and grease lightly
6. Pour 1/4 cup batter onto the skillet and cook until bubbles form and edges set
7. Flip and cook for 1 to 2 minutes until golden
8. Keep cooked pancakes warm in a low oven while you finish the rest
9. Serve stacked with fresh berries and a drizzle of honey
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: pan-frying
- Cuisine: american
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 8
- Sodium: 300
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 55
Keywords: easy lemon ricotta pancakes, ricotta pancakes, lemon ricotta pancakes, fluffy pancakes, healthy breakfast