Lemon Sugar Pancakes: The Best Light & Fluffy Delight
Lemon Sugar Pancakes are a light and fluffy breakfast treat, perfect for brunch and bursting with citrus goodness.
Equipment
- Mixing bowls
- skillet
- Whisk
- Measuring cups
- measuring spoons
Ingredients
Pancake Batter
- 1 cup All-purpose flour Whole wheat flour can be used for a nuttier flavor.
- 2 tablespoons Granulated sugar Honey or maple syrup can serve as natural sweeteners.
- 2 teaspoons Baking powder Acts as a leavening agent.
- 1 teaspoon Baking soda React with buttermilk for enhanced texture.
- 1/2 teaspoon Salt Enhances flavor profile.
- 1 cup Ricotta cheese Can be substituted with cottage cheese or mascarpone.
- 1 cup Buttermilk Mix milk with a tablespoon of vinegar or lemon juice if needed.
- 2 large Eggs Provides binding and moisture.
- 1 tablespoon Lemon zest Infuses batter with citrus flavor.
- 2 tablespoons Fresh lemon juice Brightens flavor.
- 1 teaspoon Vanilla extract Enhances flavor complexity.
Toppings
- 1/4 cup Maple syrup Consider adding a lemon-infused version.
- 1 cup Fresh berries Blueberries or raspberries are ideal.
- 1/2 cup Whipped cream or Greek yogurt Balances the tang from the pancakes.
- a few leaves Mint leaves For garnish.
Instructions
Directions
- Whisk together dry ingredients: Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Mix wet ingredients: In another bowl, whisk ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine mixtures: Fold wet ingredients into dry ingredients gently, avoiding overmixing.
- Prepare skillet: Heat skillet over medium heat and coat lightly with butter or oil.
- Cook the pancakes: Pour 1/4 cup of batter onto the skillet. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown.
- Serve and enjoy: Serve warm with maple syrup, fresh lemon wedges, and mint leaves.
Notes
Serve pancakes warm topped with fresh berries or Greek yogurt for extra flavor. Use fresh ingredients for the best results.