Lemon Ricotta and Sour Cream Pancakes
Elevate your breakfast game with these irresistibly fluffy Lemon Ricotta and Sour Cream Pancakes! Infused with a bright burst of citrus from fresh lemon zest and juice, these pancakes boast an unbeatable combination of creamy ricotta and tangy sour cream for a rich, melt-in-your-mouth texture. Perfectly golden on the outside and tender on the inside, they strike a balance between sweetness and zing that delights the palate. Whether topped with a drizzle of maple syrup, a sprinkle of powdered sugar, or a garnish of fresh fruit, these quick and easy pancakes are a guaranteed crowd-pleaser. Ready in just 30 minutes, they’re perfect for weekend brunch or any morning you want to make extra special.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cup Whole milk
- 0.75 cup Ricotta cheese
- 0.25 cup Sour cream
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium-sized bowl, whisk together the milk, ricotta, sour cream, eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients, gently folding the mixture with a spatula. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of unsalted butter.
Using a 1/4-cup measuring cup, pour the batter onto the skillet, leaving space between each pancake. Spread the batter slightly with the back of the measuring cup if needed.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges appear set. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter, adding more butter to the skillet as necessary.
Serve the lemon ricotta and sour cream pancakes warm with your favorite toppings, such as powdered sugar, fresh fruit, maple syrup, or additional lemon zest.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 36.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1079 mg | 83% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
