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.
Foto: Natasha's Kitchen
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
Steps
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In a large mixing bowl, whisk together eggs and sugar until well blended.
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Mix in ricotta cheese, buttermilk and salt and whisk until blended.
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In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.
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Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.
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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 (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ricotta cheese | 0.25 cup | - | - |
| low fat buttermilk | 0.75 cup | - | - |
| large eggs | 3 | - | - |
| granulated sugar | 2 tbsp | - | - |
| all-purpose flour | 0.25 cups | - | - |
| baking powder | 1 tbsp | Rp 8.000/100g | Rp 1.200 |
| sea salt | 0.25 tsp | - | - |
| Zest of 1 lemon | 1 l | - | - |
| Olive oil or coconut oil to cook | - | - | - |
*Estimated market prices, may vary by region
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