This is the main content.
Simple Ricotta Pancakes
Recipes
Simple Ricotta Pancakes
6 servings
30 minutes total

Ingredients

  • 1 lemon, for zest/juice
  • 3 large eggs (or ¾ cup egg substitute)
  • ¾ cup whole milk ricotta (or farmer) cheese
  • ½ cup whole milk
  • 3 tablespoons sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • Cooking spray
  • Fresh berries (optional for serving)
  • Lemon yogurt (optional for serving)
  • Honey (optional for serving)

Steps

    1. Zest lemon (1 teaspoon), then juice (2 tablespoons). Whisk in large bowl: eggs, cheese, milk, and lemon juice and zest until blended. Add sugar, salt, baking powder, and flour; whisk until combined and smooth.
    2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Remove pan from heat and coat with spray. Add batter to pan in ¼-cup portions. Cook 1–2 minutes on each side until golden and 160°F. Remove pancakes from pan; cover to keep warm. Repeat with remaining batter (using additional spray, if needed).
    3. Arrange pancakes on serving plates. Top with fresh berries, dollop of yogurt, and drizzle of honey, if using. Serve.

Amount per ⅙ recipe serving: Calories 220, Total Fat 8g, Sat Fat 4g, Trans Fat 0g, Chol 110mg, Sodium 300mg, Total Carb 25g, Fiber 1g, Total Sugar 8g, (Incl. 6g Added Sugars), Protein 9g, Vitamin D 6%, Calc 10%, Iron 6%, Potassium 2%