Fluffy Lemon Ricotta Pancakes (VIDEO)
Light and fluffy Lemon Ricotta Pancakes are sure to become a new family favorite breakfast! These puff up beautifully and have wonderful lemon zest flavor. This recipe makes 18 (4-inch) pancakes.
Ingredients
- 1 1/4 cup ricotta cheese, (14-15 oz will work)
- 3/4 cup low fat buttermilk, (or kefir)
- 3 large eggs
- 2 Tbsp granulated sugar
- 1 1/4 cups all-purpose flour, (5 1/2 oz)
- 1 Tbsp baking powder
- 1/4 tsp sea salt
- Zest of 1 lemon
- Olive oil or coconut oil to cook
Instructions
- In a large mixing bowl, whisk together eggs and sugar until well blended.
- Mix in ricotta cheese, buttermilk and salt and whisk until blended.
- In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.
- Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.
- Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.
Nutrition Facts
Fluffy Lemon Ricotta Pancakes (VIDEO)
Amount per Serving
Calories
245
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Cholesterol
109
mg
36
%
Sodium
205
mg
9
%
Potassium
359
mg
10
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
12
g
24
%
Vitamin A
361
IU
7
%
Vitamin C
1
mg
1
%
Calcium
244
mg
24
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
