Description
Delight in these light and fluffy Lemon Ricotta Pancakes, perfectly balanced with a subtle citrus tang and creamy ricotta. Ideal for a refreshing breakfast that feels indulgent yet simple to prepare.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
Wet Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- 3/4 cup milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For Cooking
- Butter or oil (for cooking)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
- Combine wet ingredients: In a large bowl, mix ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
- Prepare skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set.
- Flip and finish cooking: Flip each pancake carefully and cook for an additional 1 to 2 minutes, until golden brown and fully cooked through.
- Serve warm: Serve pancakes hot with your favorite toppings such as maple syrup, powdered sugar, fresh berries, whipped cream, or lemon curd.
Notes
- These pancakes have a subtle lemon flavor that complements the creamy ricotta for a light and fluffy texture.
- For extra richness, add a dollop of whipped cream or lemon curd on top before serving.
- Leftover pancakes can be stored in the refrigerator and reheated gently in a pan or toaster oven to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 45 mg
