Lemon Ricotta Pancakes
Servings: 8 Servings
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup ricotta cheese
- 3 tablespoons granulated sugar
- 1 tablespoon vegetable oil
- 2 teaspoons pure vanilla extract
- 3 tablespoons lemon juice freshly squeezed (about 3 large lemons)
- 1 tablespoon lemon zest
- 1 cup blueberries fresh, rinsed (for garnish)
- powdered sugar for garnish
For the Honey Butter
- ½ cup unsalted butter room temperature
- ¼ teaspoon salt
- 3 tablespoons honey
- 3 tablespoons powdered sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate large bowl, whisk together the eggs, milk, ricotta cheese, sugar, oil, and vanilla extract until well blended.2 large eggs, 1 cup milk, 1 cup ricotta cheese, 3 tablespoons granulated sugar, 1 tablespoon vegetable oil, 2 teaspoons pure vanilla extract
- Add the wet ingredients to the dry ingredients and whisk just until combined. Pour in the lemon juice and lemon zest and whisk again. Allow the batter to rest for 15 minutes.3 tablespoons lemon juice, 1 tablespoon lemon zest
- While the batter rests, make the honey butter. Place the butter and salt in a medium mixing bowl. Using a hand mixer, cream the butter and salt together for 30 seconds. Add the honey and powdered sugar and continue to beat together for another 30 seconds. Set aside.½ cup unsalted butter, ¼ teaspoon salt, 3 tablespoons honey, 3 tablespoons powdered sugar
- Once the pancake batter has had time to rest, heat a large skillet or griddle on medium heat. Spray the surface lightly with cooking spray to keep the pancakes from sticking.
- Use a ¼ cup to measure the batter and pour onto a hot skillet to make 4 ½-inch pancakes. Cook each pancake for about 2 minutes on each side.
- Top pancakes with a dollop of honey butter and sprinkle with powdered sugar. Add fresh blueberries for garnish.1 cup blueberries, powdered sugar
- Serve immediately. See post for storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pancakes. Actual calories will vary.
Nutrition Facts
Lemon Ricotta Pancakes
Serving Size
2 pancakes
Amount per Serving
Calories
317
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
91
mg
30
%
Sodium
403
mg
18
%
Potassium
124
mg
4
%
Carbohydrates
32
g
11
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
10
g
20
%
Vitamin A
604
IU
12
%
Vitamin C
4
mg
5
%
Calcium
162
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
