Ingredients
Scale
- 2 cups all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 lemons
- 1 cup milk
- ¾ cup ricotta cheese
- 2 tablespoons oil or melted butter
- 2 eggs
- 1 teaspoon vanilla
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Zest and juice the 2 lemons.
- Add ¼ cup lemon juice, 1-2 tablespoons lemon zest, milk, ricotta, oil or melted butter, eggs, and vanilla to the bowl. Whisk until combined.
- Heat a large skillet or griddle to medium-high heat and lightly grease with non-stick spray or butter. Spoon pancake batter onto the pan and cook for 3-4 minutes per side until golden brown. Repeat until all batter is used.
Notes
Feel free to adjust the amount of lemon zest based on your taste preference for a stronger or milder lemon flavor.
These pancakes can be served with maple syrup or fresh fruit for added flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.