Lemon Ricotta Pancakes Recipe

Name: Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 C. All purpose Flour; 1/2 C. Sugar; 2 tsp. Baking Powder; 1 tsp. Baking Soda; 1/2 tsp. Salt; 3 Lg Eggs, separated; 1/4 C. Vegetable Oil; 1 C. Whole Milk Ricotta; 2 C. Buttermilk; 2 Tbls. Lemon Zest, preferably Meyer Lemon; 1 tsp. Vanilla; Pinch Cream of Tartar

Servings: persons

2 C. All purpose Flour
1/2 C. Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
3 Lg Eggs, separated
1/4 C. Vegetable Oil
1 C. Whole Milk Ricotta
2 C. Buttermilk
2 Tbls. Lemon Zest, preferably Meyer Lemon
1 tsp. Vanilla
Pinch Cream of Tartar

1
1. In a large mixing bowl, combine all dry ingredients, EXCEPT Cream of Tartar. Make a well in the center. Set aside.
2
2. In a separate bowl, mix together all wet ingredients EXCEPT egg whites.
3
3. In a medium mixing bowl, add Cream of Tartar to egg whites and whip until soft peaks form. Set aside.
4
4. Blend wet ingredients into bowl of dry ingredients, just until incorporated.
5
5. Fold in whipped egg whites just until fully incorporated. Set aside for about 15 minutes.
6
6. Heat griddle over medium heat. After batter has set for stated time, melt butter on griddle and scoop a scant 1/4 of batter onto griddle and cook until bubbles appear on the surface and the bottom is golden brown, Flip and cook untilgolden on second side. Serve immediately with Blueberry Lemon Syrup or keep warm on a baking sheet in a low oven

1710

kcal

Calories

123

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 C. All purpose Flour, 1/2 C. Sugar, 2 tsp. Baking Powder, 1 tsp. Baking Soda, and more.

Yes, Lemon Ricotta Pancakes 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.

Lemon Ricotta Pancakes

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