Description
Fluffy Lemon Ricotta Pancakes are a delightful twist on breakfast classics, perfect for brightening your mornings. Each pancake is light and airy, infused with zesty lemon flavor that pairs beautifully with maple syrup or fresh fruit. These pancakes are not just a meal; they’re an experience, making them ideal for leisurely weekends or special gatherings with friends.
Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 1 cup all-purpose flour
- 2 large fresh lemons (zested)
- 2 tbsp sugar
- 2 tsp baking powder
- 2 large eggs (room temperature)
- 3/4 cup whole milk (or buttermilk)
- 2 tbsp melted butter
- Pinch of salt
Instructions
- In a mixing bowl, whisk together ricotta cheese, eggs, milk, and melted butter until smooth.
- In another bowl, combine flour, baking powder, sugar, lemon zest, and a pinch of salt.
- Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Preheat a non-stick skillet over medium heat and pour about 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface (about 2-3 minutes), flip when golden brown, and cook an additional 2-3 minutes.
- Serve stacked high with maple syrup or fresh fruit on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg
Keywords: For extra zing, consider adding more lemon zest or blueberries to the batter. Leftover pancakes can be stored in an airtight container in the fridge for up to three days; reheat in the toaster for best results.