Lemon Ricotta and Sour Cream Pancakes Light Version
Brighten up your breakfast routine with these Lemon Ricotta and Sour Cream Pancakes—Light Version, a wholesome twist on a classic indulgence. Crafted with nutrient-packed whole wheat flour, low-fat ricotta, and sour cream, these pancakes are irresistibly fluffy while keeping things light. The fresh zing of lemon zest and juice shines through every bite, creating a perfect balance of tangy and sweet flavors. Quick to prepare with just 10 minutes of prep time, these pancakes are ideal for busy mornings or weekend brunch gatherings. Serve them warm, topped with fresh berries, a drizzle of honey, or a sprinkle of powdered sugar for a deliciously guilt-free treat that feels anything but light. Perfect for pancake lovers seeking a healthier option packed with flavor and texture!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 0.75 cup Low-fat ricotta cheese
- 0.5 cup Low-fat sour cream
- 0.5 cup Milk (skim or 1%)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest (from 1 lemon)
- 1 tablespoon Fresh lemon juice
- 1 Cooking spray or a small amount of butter
Instructions
In a medium-sized mixing bowl, whisk together the whole wheat flour, baking powder, salt, and sugar until well combined.
In a separate large mixing bowl, combine the ricotta cheese, sour cream, milk, eggs, vanilla extract, lemon zest, and lemon juice. Whisk until the mixture is smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a small amount of butter.
Scoop about 1/4 cup of batter onto the hot pan for each pancake. Use the back of the spoon to spread the batter into a circle, if necessary.
Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges appear set. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the pan as needed between batches.
Serve warm with your favorite toppings such as fresh berries, a drizzle of honey, or a dusting of powdered sugar.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 10.5 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 223 mg | 17% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 331 mg | 7% | |
*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.
