Ingredients
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½ cup all-purpose flour
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½ cup whole-wheat flour
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2 tablespoons granulated sugar
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1 ½ teaspoons baking powder
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⅛ teaspoon salt
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¾ cup part-skim ricotta cheese
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½ cup buttermilk
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2 large eggs
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1 tablespoon neutral oil, such as canola or avocado
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1 teaspoon vanilla extract
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2 teaspoons grated lemon zest, plus more for garnish
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1 tablespoon lemon juice
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Maple syrup for serving
Directions
- Whisk all-purpose flour, whole-wheat flour, sugar, baking powder and salt together in a large bowl.
- Whisk ricotta, buttermilk, eggs, oil, vanilla, lemon zest and lemon juice together in a small bowl until smooth. Add the ricotta mixture to the flour mixture, stirring just until combined.
- Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Dollop about 1/4 cup batter per pancake into the pan (about 3 pancakes per batch). Cook until the edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook until golden brown, 2 to 3 minutes. Transfer to a plate and keep warm. Repeat the process with the remaining batter, reducing heat as needed if the pancakes are browning too quickly. Garnish with lemon zest and/or serve with maple syrup, if desired.
