How to Make Lemon-Ricotta Pancakes - A Step-by-Step Guide

There's nothing quite like waking up to the smell of freshly made pancakes in the morning. And when those pancakes are infused with the bright, citrusy flavor of lemon and the creamy richness of ricotta cheese, you know you're in for a truly special treat. Lemon-ricotta pancakes are the perfect way to add a little pizzazz to your weekend breakfast routine, and they're sure to become a new favorite in your household.

What sets these pancakes apart is the combination of tangy lemon zest...

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Ingredients

  • ¾ cup cold water or milk
  • ½ teaspoon baking soda
  • ½ cup ricotta cheese
  • 1 large egg
  • 1 tablespoon grated lemon zest (just the yellow part of the skin)
  • 1 tablespoon vegetable oil
  • 1 tablespoon white sugar
  • ⅛ teaspoon vanilla extract
  • 1 cup self-rising flour
  • 2 tablespoons self-rising flour
  • 2 tablespoons melted butter
  • 1 tablespoon lemon juice

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Additional Time: 15 mins
  • Total Time: 35 mins
  • Servings: 2

  • Whisk together cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up lumps of cheese as you mix.
  • Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes.
  • Heat a lightly oiled griddle over medium-high heat.
  • Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  • Nutrition

    554 cal.

    • Total Fat: 26g
    • Saturated Fat: 12g
    • Cholesterol: 141mg
    • Sodium: 1399mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 2g
    • Total Sugars: 7g
    • Protein: 17g
    • Vitamin C: 7mg
    • Calcium: 417mg
    • Iron: 4mg
    • Potassium: 211mg