Lemon Ricotta Pancakes
Lemon ricotta pancakes are the perfect weekend brunch. Light, fluffy and lemony, they are perfect for any occasion.
Servings: 8 pancakes
Calories: 384kcal
Ingredients
- 1 cup all-purpose flour // 120g
- 1/4 cup almond flour // 24g optional (*see note)
- 1/4 tsp. fine sea salt
- 2 tbsp. sugar
- 1 tbsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. vanilla
- 1 cup whole-milk ricotta cheese // 227g
- 2 eggs
- 2/3 cup whole milk // 152g
- 2 tbsp. lemon zest
- 2 tbsp. lemon juice
- 2 tbsp. unsalted butter for pan
- Black and Blue Jam
Instructions
- In a medium bowl combine flour, almond flour, sugar, salt, baking powder, baking soda and lemon zest. Stir to combine, making sure to coat the lemon zest with flour and break up any clumps of zest.
- Beat the eggs in a small bowl, then add milk and vanilla. Whisk to combine.
- Gently whisk in ricotta cheese and lemon juice until mixture is fairly smooth.
- Add wet ingredients to flour mixture and whisk to combine (mixture will be slightly lumpy, it's ok).
- Heat medium sauté pan over medium heat and add 1 tbsp. of butter.
- Using a 1/3 cup (80ml) measure, pour batter into the center or the pan.
- Cook pancakes, without moving, until they begin to form bubbles on top and start to dry around the edges. Gently flip pancakes over and cook until golden and cooked through. (about 3 minutes per side)
- Add butter to the pan as needed and continue cooking pancakes until all of the batter is gone.
- Warm the jam in a small saucepan & thin with a few tablespoons of water. Serve warm over pancakes.
Notes
- For my personal taste, 2 tbsp. of sugar is enough. If you prefer things a bit sweeter, increase to 3 tbsp.
- For nut-free pancakes, omit almond flour and increase AP flour to 1 1/4 cups
- To make these ahead of time: You can make the batter the night before and refrigerate. Then cook pancakes in the morning. You can also freeze the pancakes to serve them later. Place on a sheet pan in a single layer and freeze. To reheat, place on sheet pan in a single layer, covered with aluminum foil and reheat for 10 - 15 minutes at 350°F / 180°C.
Nutrition
Serving: 2pancakes | Calories: 384kcal | Carbohydrates: 36g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 141mg | Sodium: 693mg | Fiber: 2g | Sugar: 9g