Description
Fluffy, protein-packed pancakes made with ricotta cheese and zesty lemon for a bright breakfast treat.
Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs
- Zest of 1 lemon
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup milk (or almond milk)
- 2 tbsp honey or maple syrup
- Pinch of salt
Instructions
- Gather and measure all ingredients.
- In a large bowl, whisk together the ricotta, eggs, milk, lemon zest, and honey until smooth.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually add the dry mixture into the wet mixture, stirring until just combined.
- Preheat a nonstick skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
- Continue until all batter is used, adjusting heat as needed.
- Serve stacked with fresh fruits or syrup.
Notes
Rest the batter for 5-10 minutes for fluffier pancakes. Don’t overmix to keep them tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg