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Lemon Ricotta Pancakes

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15 pancakes
Author Katie

Ingredients

  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup milk, plus 1 TBSP. distilled vinegar can use Buttermilk instead
  • 2 eggs
  • 2 TBSP sugar
  • zest & juice lemon
  • 1/2 cup part-skim ricotta cheese

Instructions

  • Mix together milk and vinegar and set aside.
  • In a large bowl mix together flour, baking soda and salt. Set aside.
  • In a separate bowl whisk together milk, eggs, lemon, lemon zest, lemon juice, and ricotta cheese until smooth. 
  • Add wet ingredients to dry ingredients and mix until just combined. 
  • Pour batter by ¼ cup full on to hot griddle. Cook until both sides are lightly brown. 

Notes

WEIGHT WATCHERS FREESTYLE SMARTPOINTS:
(SP calculated using recipe builder on weightwatchers.com)
Makes 15 pancakes. 1 pancakes is 2 points. OR 2 Pancakes for 5 points