Lemon Ricotta Pancakes

Fluffy, creamy, and laced with subtle lemon flavor, my lemon ricotta pancakes will change how you make pancakes. They’re easy and quick to make! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American, Italian

Prep Time 1

Cook Time 6

Total Time 7

Servings pancakes

Calories 123kcal

Author Arman Liew

Ingredients

1 cup self rising flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1/2 cup ricotta cheese
1 cup milk
1/2 small lemon juiced and rind grated
1 large egg
1 tablespoon butter melted

Instructions

In a mixing bowl, add the flour, baking soda, salt, and sugar and mix well. In a separate bowl, whisk together the ricotta cheese, milk, lemon juice and rind, egg, and melted butter. Combine the wet and dry ingredients.
Add oil to a non-stick pan and place it over medium heat. Once hot, scoop out 1/4 cup portions of the pancake batter and immediately cover the pan (this traps heat and yields thicker pancakes). Cook the pancakes for 2-3 minutes, or until you see bubbles form around the edges. Remove the lid and flip the pancakes and cook for a further minute.
Repeat the process until all the batter is used up.

Video

Notes

TO STORE: Store any leftovers in an airtight container in the fridge for up to 3 days.

TO FREEZE: Freeze pancakes in a freezer safe container for 3 months. Place sheets of parchment paper in between each to prevent them from sticking.

TO REHEAT: Reheat the pancakes in the microwave for 20-30 seconds or in a non-stick skillet over medium heat until crispy and warm.

Nutrition