Lemon Ricotta Pancakes
These light and airy Lemon Ricotta Pancakes elevate your breakfast experience in just 15 minutes. At only 116 calories per serving, these protein-packed pancakes offer a healthier twist on the classic breakfast favorite while maintaining that indulgent taste you love.
Equipment
- Griddle or large nonstick frying pan
- Mixing bowls
- Whisk
Ingredients
- 5 Tablespoons butter
- 1 cup milk
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs yolks and whites separated
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon zest from 1 lemon
- 1 teaspoon vanilla extract
- 3/4 cup ricotta cheese
- fresh strawberries diced for serving
Instructions
- Measure milk into a liquid measuring cup and add butter. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool.
- In a small bowl, sift together flour, baking powder, and salt; set aside.
- Place egg yolks, sugar, lemon zest, and vanilla in a separate large bowl and whisk to combine.
- Stir the cooled milk/butter mixture into the sugar/egg yolk mixture. Then stir in the dry ingredients and stir just until combined (don't over mix!)
- Gently fold the ricotta into the batter, again being careful not to over mix.
- In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.
- Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan with butter or cooking spray and spoon ¼ cupfuls of batter onto the pan, spreading batter into an even layer.
- Cook until bubbles form on top, then flip and cook until golden and cooked through.
- Serve with freshly strawberries and a dusting of powdered sugar, if desired.
Nutrition
Calories: 116kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 51mgSodium: 134mgPotassium: 102mgSugar: 2gVitamin A: 235IUVitamin C: 0.5mgCalcium: 69mgIron: 0.7mg
Tried this recipe?Let us know how it was!