Go Back
–+ servings

Eggless Lemon Ricotta Pancakes

These eggless pancakes make a bright, comforting breakfast with a tender texture and fresh flavor. They are a delightful family favorite.
Eggless Lemon Ricotta Pancakes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 493 kcal
Print Recipe Pin Recipe

Equipment

  • griddle

Ingredients
  

For the Pancakes

  • 1 1/2 cups All Purpose Flour
  • 3 tbsp Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Whole Milk Ricotta Cheese
  • 1 cup Buttermilk
  • 2 tbsp Lemon Zest
  • 3 tbsp Fresh Lemon Juice
  • 2 tbsp Melted Butter
  • 1 tsp Vanilla Extract

For Serving

  • 2 tbsp Powdered Sugar
  • 1 cup Fresh Berries
  • 1/4 cup Honey

Instructions
 

  • Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • In a separate bowl, whisk the ricotta, buttermilk, lemon zest, lemon juice, melted butter, and vanilla until well blended.
  • Fold the wet mixture into the dry ingredients just until combined. The batter will be thick and creamy, and that is exactly what makes these so plush inside. Rest 5 minutes.
  • Heat a griddle over medium-low heat and grease lightly. These brown faster than regular pancakes, so keep the heat gentle. Scoop 1/3 cup portions and nudge them into rounds.
  • Cook about 3 minutes until the edges look set and the bottoms are deep golden, then flip and cook 2 to 3 minutes more.
  • Dust with powdered sugar, pile on fresh berries, and drizzle with honey. They taste like little lemon clouds.

Nutrition

Serving: 1servingCalories: 493kcalCarbohydrates: 75gProtein: 13gFat: 14g
Course Breakfast
Cuisine American
Keyword eggless, lemon ricotta, pancakes
Tried this recipe?Let us know how it was!