Lemon, Ricotta And Sour Cream Pancakes (Light Versi

Name: Lemon, Ricotta And Sour Cream Pancakes (Light Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low-fat ricotta cheese; 1/3 cup nonfat sour cream or 1/3 cup reduced-fat sour cream; 1 tablespoon Smart Balance butter spread or 1 tablespoon other regular tub margarine, melted; 1 1/2 teaspoons vanilla extract; 3/4 cup low-fat buttermilk; 1 tablespoon sugar; 1/8 teaspoon cinnamon; 1 pinch salt; 1 1/2 teaspoons lemon zest (from 2 small lemons, I use a microplaner); 1 egg; 4 egg whites; 3/4 cup cake flour; 1 1/2 teaspoons baking powder; lemon curd or maple syrup, for serving

Servings: persons

1 cup low-fat ricotta cheese
1/3 cup nonfat sour cream or 1/3 cup reduced-fat sour cream
1 tablespoon Smart Balance butter spread or 1 tablespoon other regular tub margarine, melted
1 1/2 teaspoons vanilla extract
3/4 cup low-fat buttermilk
1 tablespoon sugar
1/8 teaspoon cinnamon
1 pinch salt
1 1/2 teaspoons lemon zest (from 2 small lemons, I use a microplaner)
1 egg
4 egg whites
3/4 cup cake flour
1 1/2 teaspoons baking powder
lemon curd or maple syrup, for serving

1
In a large bowl, mix ricotta, sour cream, regular tub margarine, vanilla, buttermilk, sugar, cinnamon, salt, lemon zest, and one whole egg until incorporated.
2
In a mixer fitted with a whip attachment, beat four egg whites to stiff peaks.
3
Sift flour and baking powder into the bowl of ricotta and other wet ingredients, and stir until barely combined.
4
In several batches, gently fold egg whites into the batter (do not re-stir the batter again after this, or it will deflate).
5
Ladle approximately 1/4 cup of batter for each pancake onto prepared griddle. Cook until bottom is golden brown and bubbles start to form. Flip and cook second side until done.
6
We love these topped with lemon curd, but you could also try them with maple syrup.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup low-fat ricotta cheese, 1/3 cup nonfat sour cream or 1/3 cup reduced-fat sour cream, 1 tablespoon Smart Balance butter spread or 1 tablespoon other regular tub margarine, melted, 1 1/2 teaspoons vanilla extract, and more.

Yes, Lemon, Ricotta And Sour Cream Pancakes (Light Version) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon, Ricotta And Sour Cream Pancakes (Light Version)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions