Ricotta Pancakes
Ricotta pancakes are extra fluffy and flavorful inside and deliciously golden on the outside. Top these with syrup and a squeeze of lemon for the ultimate breakfast treat!
Servings: 10 pancakes
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 whole large eggs
- 3 Tablespoons sugar
- ¾ cup whole milk ricotta
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 Tablespoons butter melted
Instructions
- In a bowl whisk together flour, baking powder and salt.1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- In a separate bowl whisk together eggs, sugar, ricotta, milk, and vanilla extract until well combined. Add the flour mixture and melted butter, whisk until combined.2 whole large eggs, 3 Tablespoons sugar, ¾ cup whole milk ricotta, ¾ cup milk, 1 teaspoon vanilla extract, 2 Tablespoons butter
- Heat a griddle or large skillet over medium high heat. Spray with non-stick spray or brush pan with butter.
- Scoop about ½ cup of batter for each pancake. Cook for 3-4 minutes until lots of little bubbles form on the surface, flip and cook for 3-4 more minutes until cooked through.
- Remove and serve topped with berries, syrup etc.a
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 15g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 183mg | Sugar: 5g
