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–+ servings
Lemon Ricotta Pancakes Photo

Lemon Ricotta Pancakes Recipe

Lisa Grant
Lemon Ricotta Pancakes can be made the night before. Perfect for Mother's Day breakfast in bed!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 2 pancakes
Calories 285 kcal

Ingredients
  

  • 1 cup All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Buttermilk
  • 3/4 cup Ricotta Cheese
  • 1 tablespoon Butter Melted
  • 1 Egg Beaten
  • 1 Lemon Zested and juiced
  • 1 pint Blackberries
  • Pure Maple Syrup For serving

Instructions
 

  • Heat a large non-stick griddle or skillet over medium heat.
  • In a medium size bowl, mix together flour, sugar, baking powder, baking soda and salt. Stir to combine well.
  • In a small bowl, mix buttermilk, ricotta cheese, melted butter, egg and lemon juice/ zest.
  • Stir the wet ingredients into the dry ingredients until combined but slightly lumpy.
  • Coat griddle or skillet with nonstick cooking spray and pour 1/4 cup of batter on the griddle. Cook for 2 to 3 minutes per side or until pancakes are golden and cooked through. Repeat with remaining batter.
  • Serve the pancakes warm topped with blackberries and syrup.

Nutrition

Calories: 285kcalCarbohydrates: 36gProtein: 12gFat: 10gSaturated Fat: 3gSodium: 417mgFiber: 4gSugar: 6g
Keyword Breakfasts, Brunches, Dinners, Easy, Easy Dinners, Griddle, Lemons, Mother's Day, Pancakes
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