High-Protein Fluffy Lemon Ricotta Pancakes Recipe Will Make Your Day (9 Ingredients, 20 Minutes) by 30Seconds Food

Skip the long waits at the brunch places this weekend and make this easy lemon ricotta pancake recipe in your own kitchen. This perfect fluffy pancake recipe is so easy and delicious, plus it's high in protein. Read about the health benefits of protein.

The lemon ricotta pancake batter is made with flour, baking powder, granulated sugar, salt, milk, ricotta cheese (check out the health benefits of ricotta), eggs, vanilla extract, lemon juice (fresh is best!) and lemon zest. Combine the ingredients and then cook them on a griddle or in a large frying pan in a little butter. Dust these lemon ricotta pancakes with powdered sugar, or top with traditional maple syrup and butter. You can't go wrong either way.

Photo credit: all photos under license from BigStock

This is one high-protein pancake recipe that tastes just as good as you would order in a restaurant. Serve the lemon ricotta pancakes for breakfast or brunch with your favorite pancake toppings. We like simple powdered sugar and maple syrup. Don't forget a side of fresh fruit.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 (makes 6 to 12 pancakes, depending on size)

Ingredients

• 1 1/2 cups flour (all-purpose or gluten-free flour)
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• 1 cup milk
• 1/2 cup ricotta cheese
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 tablespoons lemon juice
• 1 tablespoons lemon zest
• butter, for cooking
• powdered sugar, for serving (optional)

Here's how to make it:

1. Combine the flour, baking powder, sugar and salt. Whisk to combine. (For gluten-free pancakes, use gluten-free flour.)
2. In another bowl, combine the milk and ricotta. Mix well. Add the eggs, vanilla, lemon juice and lemon zest. Mix. (You can use whole milk, reduced-fat milk or even nut milk for this recipe. Fresh is always best when it comes to lemon juice. Because you have to zest the lemon, there's not reason to use bottled lemon juice in this pancake recipe.)
3. Add the dry ingredients to the wet ingredients. Stir gently until just combined. 
4. Melt some butter in a skillet. Pour in some pancake batter and cook until bubbles appear. Flip and cook until cooked through and golden, about 2 minutes per side. Dust with powdered sugar. Store any leftover pancakes in the fridge. You can also freeze some pancakes for later.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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