Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are a delightful breakfast treat that seamlessly combines fluffy texture with zesty lemon flavor. Each bite bursts with the brightness of fresh lemons and the creaminess of ricotta, making them an ideal choice for leisurely mornings or special brunch gatherings. Easy to prepare and visually appealing, these pancakes can be served warm with maple syrup or fresh berries for an unforgettable dining experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Makes approximately 8 pancakes (4 servings) 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- Zest of 1 lemon
- 1 cup ricotta cheese
- 2 large eggs
- ½ cup milk (whole or alternative)
- 1 tsp vanilla extract
- 2 tbsp melted butter
- Pinch of salt
Instructions
- Gather all ingredients on your counter.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, combine ricotta cheese, eggs, milk, lemon zest, and vanilla until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; do not over-mix.
- Preheat a skillet over medium heat and grease with melted butter.
- Pour about half a cup of batter for each pancake onto the skillet; cook until bubbles form (about 2 minutes), then flip and cook until golden brown.
- Serve warm with maple syrup or fresh berries.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg
Keywords: For extra fluffiness, separate the egg whites from the yolks and beat the whites until soft peaks form before folding them into the batter. Feel free to customize by adding blueberries or swapping lemon zest for orange zest.