Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Breakfast

One of the nice things about this recipe, besides the fact that it’s delicious, is that adding the ricotta adds nutritional value without adding fat. Pancakes are always a hit for breakfast and the flavor and texture of these makes them a real favorite. The batter can also be used to make incredible, light, crispy waffles. Both pancakes and waffles are best eaten right after they’re cooked because they don’t maintain their crispness long after they come out of the pan or off the waffle iron. These pancakes are unbelievably good served as they are, but if you want a topping we recommend serving them with maple syrup or lemon marmalade. Fresh strawberries also complement the lemon flavor.

  • 3 large eggs, separated
  • 1/2 cup fat-free ricotta cheese, drained (overnight if particularly wet)
  • 1 cup plus 2 tablespoons milk
  • 1/2 cup buttermilk
  • 1 3/4 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons canola oil for cooking

1. Put egg yolks and ricotta cheese in the bowl of a food processor or blender and process until smooth. Add milk, buttermilk, flour, sugar, baking powder, baking soda, and salt, and continue to process until everything is completely blended. Fold in the lemon juice and lemon zest.
2. Beat egg whites in a mixing bowl to soft peaks. Fold gently into batter.
3. Ladle pancakes onto a medium-hot griddle and cook until golden brown.

Serving Size 1 serving
Servings Per Recipe 8
Calories 195
Calories from Fat 53
(27% of tot cal)
Total Fat 6g – 9%
Saturated Fat 1g – 7%
Cholesterol 98mg – 33%
Sodium 221mg – 9%
Total Carbo 26g – 9%
Dietary Fiber 1g – 3%
Sugars 25g
Protein 8g
Vitamin A 17%
Vitamin C 1%
Calcium 6%
Iron 16%
Calorie Diet 2000
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your caloric intake.