Ricotta Lemon Pancakes – a delicious recipe with white flour, sugar, baking soda, salt, buttermilk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large mixing bowl, add flour, sugar, baking soda and salt and stir. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
2
In a bowl, mix on high speed, the egg whites until soft peaks form. With a spatula, gently fold the whites into the batter until they are incorporated. Don't over mix.
3
Place a nonstick griddle or a 12-inch nonstick skillet over medium heat (350 degrees); when hot, coat lightly with canola oil and adjust heat to maintain temperature.
4
Drop batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a spatula and brown other sides.
5
Serve pancakes immediately or keep warm in a single layer on baking sheet in a 200 degree oven for up to 15 minutes.
928
kcal
Calories
78
g
Fat
44
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups white flour all-purpose unbromated, 2 tablespoons sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.
Yes, Ricotta Lemon 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.
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