Light & Fluffy Ricotta Pancakes

5 from 7 votes

Light & fluffy Ricotta Pancakes with hints of lemon and a fantastic texture to soak up a little syrup or honey. Serve with your favorite fresh fruits for a delicious way to start the day!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: pancakes, ricotta

Servings: 3 1/2-inch pancakes

Calories: 100kcal

Author: Tricia

Ingredients

1 cup unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons granulated sugar
¾ cup ricotta cheese
⅓ cup milk
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon juice

Optional toppings:

sliced almonds
fresh blueberries, strawberries, raspberries or blackberries
honey
maple syrup
butter

Instructions

In a small mixing bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a medium mixing bowl combine the ricotta cheese, milk, egg, vanilla and lemon juice. Whisk until smooth. Add the flour mixture to the ricotta mixture and blend well with a rubber spatula.
Preheat a large non-stick skillet over medium heat. Lightly grease the pan with vegetable oil using a paper towel to remove the excess. Lower the heat to medium-low and add ¼ cup of batter for each pancake. You can easily cook three at a time in a large skillet. Gently spread the batter to a 3 ½-inch round pancake using the back of a spoon. Cook until the bottom is golden brown and the edges are drying. Gently turn and continue cooking until browned and cooked through. Transfer to a baking sheet in a single layer. To keep warm, put the pan in a warm oven until serving. Continue cooking until all the batter is gone. Serve and enjoy!

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition