Zucchini Ricotta Pancakes
These Zucchini Ricotta Pancakes are light, creamy, and filling, with a hint of lemon and zucchini speckled throughout. Plus, easy! Drizzled with a little honey, they are melt-in-your-mouth incredible!
Servings: 6 (2 pancakes per serving)
Ingredients
- 1 & 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 & 1/4 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup whole milk
- 1/2 tablespoon unsalted butter , melted
- 1 cup grated zucchini
- 3/4 cup ricotta cheese
- zest of one lemon
- unsalted butter , for the pan and serving
- honey , for serving, optional
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add in the egg, milk, and butter; whisk until combined and smooth.
- Add in the grated zucchini, ricotta, and lemon zest; mix gently to combine.
- Warm some butter on a griddle or large flat bottomed skillet over medium heat. Working in batches, scoop 1/4 cup of the batter onto the griddle for each pancake.
- Cook until edges are dry and bubbles form on the top, about 3 minutes. Flip and cook until golden, about 2 more minutes. (If pancakes are browning too quickly, turn down the heat to medium-low.)
- Serve hot with a slab of butter and a drizzle of honey. Too good!
Nutrition
Calories: 204kcal | Carbohydrates: 25g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 255mg | Potassium: 383mg | Fiber: 1g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 3.7mg | Calcium: 209mg | Iron: 1.7mg