Light Lemon Ricotta Pancakes (Print Version)
Tender, lemon-scented pancakes with ricotta offer a bright, protein-rich start to the morning.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking powder
→ Wet Ingredients
04 - 3/4 cup low-fat ricotta cheese
05 - Zest from 1 medium lemon
06 - 1/2 cup whole milk
07 - 2 large eggs
# How to Make It:
01 - In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly blended.
02 - In a separate bowl, combine the ricotta cheese, lemon zest, milk, and eggs. Whisk until the mixture is smooth and fully incorporated.
03 - Pour the wet mixture into the bowl with the dry ingredients. Gently fold together using a spatula until just combined; avoid overmixing to maintain fluffiness.
04 - Heat a non-stick skillet over medium heat and lightly grease. Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes per side or until golden and cooked through, repeating with remaining batter.
# Additional Tips::
01 -
- Uses just a handful of pantry staples plus fresh lemon and ricotta
- Packed with protein and bright lemon flavor
- Quick to mix and cook in under half an hour
- Great make-ahead breakfast since they reheat well
02 -
- Protein rich with fewer carbs than classic pancakes
- Batter can be made ahead and stored overnight
- A good nonstick skillet makes flipping so much easier
03 -
- Gently folding the batter keeps pancakes fluffy and light
- Letting the batter rest ten minutes after mixing helps hydrate the flour for a more tender crumb
- Taste your ricotta first some brands are tangier than others so adjust lemon zest to suit your preference