Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

These fluffy lemon ricotta pancakes are made from scratch using Chef John's recipe for delicious, soft, and tender pancakes with bright zesty flavor.

Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
605 Calories

Recipe Instructions

Step 1
Heat a lightly oiled griddle over medium-high heat.
Step 2
Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes.
Step 3
Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Step 4
Whisk cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up any lumps of cheese as you mix.

Ingredients

  • 1 tablespoon white sugar
  • 1 tablespoon lemon juice
  • 1 cup self-rising flour
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 2 tablespoons self-rising flour
  • 2 tablespoons melted butter
  • 1 tablespoon grated lemon zest (just the yellow part of the skin)
  • 0.5 teaspoon baking soda
  • 0.5 cup ricotta cheese
  • 0.125 teaspoon vanilla extract
  • 0.75 cup cold water or milk

Categories

Similar Recipes You May Like

Cashew-Topped Lemon Brownie

Cashew-Topped Lemon Brownie

Lemon Mint Cooler

Lemon Mint Cooler

Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce

Zucchini Noodles with Chicken and Tomatoes in a Lemon Garlic Sauce

Fluffy Keto Pancakes

Fluffy Keto Pancakes

Sweet Potato Banana Pancakes

Sweet Potato Banana Pancakes

Italian Lemon Ice

Italian Lemon Ice

Lemon Zest Pie Crust

Lemon Zest Pie Crust

No-Bake Lemon Cheesecake

No-Bake Lemon Cheesecake