Lemon Ricotta Silver Dollar Pancakes

These Lemon Ricotta Silver Dollar Pancakes are topped with fresh blueberries which add a delicious fresh taste.  Fresh lemon zest gives them the subtle lemon flavor we love, while the protein from the ricotta cheese will kick up your energy to help jump-start your day.  

Perfect to make on Father’s Day! 

We love these lemon ricotta silver dollar pancakes.  They are smaller pancakes in size but will yield about 10 to 12 silver dollar pancakes. 

Plus, they are just as easy to make as our apple cinnamon pancakes, and our lemon blueberry crumble bars. 

Another bonus feature – these pancakes are similar to a cheese “blintz” but with only half the calories.

Serve them with fresh blueberries or raspberries and some maple syrup for a scrumptious breakfast to satisfy your special dad! 

If you have some extra time, you can whip up the egg whites with the sugar until they double in volume and form stiff peaks.  Then fold the egg whites into the mixture. 

This will make these pancakes light and flurry with a golden crust.  YUM!

 

What you’ll need to make these Lemon Ricotta Silver Dollar Pancakes:

• all-purpose flour

• lemon zest  

• baking soda and  baking powder

• 2 egg whites

• granulated sugar

• vanilla extract

•  water and some milk  (or non-dairy milk)

• ricotta cheese (whole milk)

• fresh blueberries and maple syrup for serving

 

 

*Full recipe card below!

How to Make these Lemon Ricotta Silver Dollar Pancakes:

1.  In a medium-size mixing bowl, mix together the flour, lemon zest, baking soda, baking powder, and salt. 

2.  Make a well in the center, then add vanilla extract, egg whites, water, and milk.  Whisk all the ingredients until well blended.  

3.  Next, stir the ricotta cheese into the mixture.  Do not over blend.

4.  Spray a large griddle or non-stick skillet, with cooking spray and over medium heat.  Using a 1/4-cup measure or large spoon, drop the batter onto the hot pan.  Drop as many as you can, and make them into silver dollar pancakes, about 3-inches in width.

5.  Cook for 2 minutes or more until lightly golden brown and turn them over, and cook for additional 1 to 2 minutes until cooked through.

6.  Heat up some maple syrup in a small saucepan over low heat until syrup is warm.  Serve pancakes with fresh blueberries and with warm maple syrup at the table.

Serves 4 to 5

 

Lemon Ricotta Silver Dollar Pancakes are simple, easy to make, and taste delicious.  Serve with your favorite berries and maple syrup and enjoy the occasion!  

Have a great weekend everyone and Happy Father’s Day! 

 

 

Additional Delicious Breakfast Ideas!

• Blueberry Lemon Oat Muffins

• Easy Hash Browns Breakfast

• Paleo Banana Chocolate Chip Muffins

• Spinach and Egg Breakfast Casserole

• Avocado Toast for Breakfast

• Cinnamon Sweet Potato Muffins

• Light & Fluffy Lemon Blueberry Waffles

• Crustless Spinach and Cheese Quiche

 

 

Yield: 4 to 5 servings

Lemon Ricotta Silver Dollar Pancakes

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Lemon Ricotta Silver Dollar Pancakes are topped with fresh blueberries which add a delicious fresh taste.  Fresh lemon zest gives them the subtle lemon flavor we love, while the protein from the ricotta cheese will kick up your energy to help jump-start your day.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup all-purpose flour
• 1 + 1/2 tsp. lemon zest (about 1/2 of a lemon)
• 1/4 tsp. baking soda
• 3/4 tsp. baking powder
• pinch of salt
• 2 egg whites
• 2 tsp. granulated sugar
• 1/4 cup + 2 Tbsp. water
• 1/2 tsp. vanilla extract
• 1/4 cup milk (or non-dairy milk)
• 1/2 cup ricotta (whole milk)
• cooking spray
• fresh blueberries, for serving

Instructions

1. In a medium bowl, mix together the flour, lemon zest, baking soda, baking powder, and salt.
2. Make a well in the center, then add in vanilla extract, egg whites, water, and milk. Whisk all the ingredients until well blended.
3. Next, stir the ricotta cheese into the mixture. Do not over blend.
4. Spray a large griddle or non-stick skillet, with cooking spray and over medium heat. Using a 1/4-cup measure or large spoon, drop the batter onto the hot pan. Drop as many as you can, and make them into silver dollar pancakes, about 3-inches in width.
5. Cook for 2 minutes or more until lightly golden brown and turn them over, and cook for additional 1 to 2 minutes until cooked through.
6. Heat up maple syrup in a small saucepan over low heat until syrup is warm. Serve pancakes with fresh blueberries and with warm maple syrup at the table.
7. Serves 4 to 5

Nutrition Information:

Yield:

4 to 5 servings

Serving Size:

2 pancakes
Amount Per Serving: Calories: 145Total Fat: 2.5gCarbohydrates: 23gProtein: 7.2g

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Nutrition Facts
Serving size: 2 pancakes
Servings: 4 to 5
Amount per serving
Calories	145
% Daily Value*
Total Fat 2.5g	3%
Saturated Fat 1.4g	7%
Cholesterol 9mg	3%
Sodium 145mg	6%
Total Carbohydrate 23g	8%
Dietary Fiber 0.7g	3%
Total Sugars 2.4g
Protein 7.2g
Vitamin D 0mcg	0%
Calcium 119mg	9%
Iron 1mg	7%
Potassium 162mg	3%

That’s it friends!

If you have any questions about our Lemon Ricotta Silver Dollar Pancakes, ask away!  If you try this recipe, please come back and leave a comment.  It not only helps those who read them, but it helps us too.