-
½ cup all-purpose flour
-
½ cup whole-wheat flour
-
2 tablespoons granulated sugar
-
1 ½ teaspoons baking powder
-
⅛ teaspoon salt
-
¾ cup part-skim ricotta cheese
-
½ cup buttermilk
-
2 large eggs
-
1 tablespoon neutral oil, such as canola or avocado
-
1 teaspoon vanilla extract
-
2 teaspoons grated lemon zest, plus more for garnish
-
1 tablespoon lemon juice
-
Maple syrup for serving
Lemon Ricotta Pancakes
These light and fluffy lemon ricotta pancakes are tangy and sweet when drizzled with maple syrup. Sprinkle with additional lemon zest before serving for an extra boost of lemony flavor.
Nutrition Information
287
Calories
25g
Carbohydrates
9g
Protein
721mg
Potassium
3g
Fiber
7g
Sugar
You May Also Like
Blueberry Lemon Crumb Muffins
Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown su...
Pecan Pie Pancake Syrup
I tried the pecan pie pancakes at a famous restaurant and decided to make it for myself. Serve with ...
Crispy No Fry Potato Pancake Poppers
These "potato fries" might only be half as tall as Tater Tots, but personally I think they're twice ...