Lemon Ricotta Pancakes

These lemon ricotta pancakes combine the sweetness of pancakes with the tartness of lemon and are so good, you'll want to wake up to them every morning!

Course Breakfast

Cuisine American

Keyword lemon pancakes, lemon ricotta pancakes

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 103kcal

Equipment

Ingredients

¾ cups ice cold water
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest 3 small lemons
2 tablespoons lemon juice 2 small lemons
1 tablespoon vegetable oil
2 tablespoon granulated sugar
1 egg
⅛ teaspoon vanilla extract
2 tablespoons butter melted
1 cup self-rising flour
Maple syrup

Instructions

Whisk water and baking soda together in a mixing bowl.
¾ cups ice cold water, ½ teaspoon baking soda
Next add the ricotta cheese, lemon zest, lemon juice, vegetable oil, sugar, egg, vanilla extract, butter and flour. Mix well but leave a few lumps for fluffier pancakes.
½ cup ricotta cheese, 1 tablespoon grated lemon zest, 2 tablespoons lemon juice, 1 tablespoon vegetable oil, 2 tablespoon granulated sugar, 1 egg, ⅛ teaspoon vanilla extract, 2 tablespoons butter, 1 cup self-rising flour
Grease skillet and heat to medium-high until a droplet of water sizzles when dropped on it. Reduce the heat to medium and make pancakes 1/4 cup of batter at a time.
When top of pancake is bubbled, flip and cook the other side.
Serve with plenty of maple syrup.
Maple syrup

Nutrition