Description

Fluffy Lemon Ricotta Pancakes are the ultimate breakfast treat that combines light, airy texture with a refreshing lemon zest. These pancakes are easy to make and perfect for any occasion, from lazy Sundays to unexpected brunch gatherings. Imagine biting into a cloud-like pancake topped with syrup and fresh berries—it’s a moment of pure joy! Elevate your morning routine with this delightful recipe that promises smiles all around.

Ingredients

Scale

1 cup all-purpose flour
1 cup whole milk ricotta cheese
2 large eggs (room temperature)
1/2 cup whole milk or buttermilk
Zest and juice of 1 lemon
2 tsp baking powder
2 tbsp granulated sugar
1/4 tsp salt
2 tbsp unsalted butter (melted)

Instructions

In a large bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, mix ricotta, milk, eggs, melted butter, lemon zest, and juice until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined—do not overmix.
Preheat a non-stick skillet over medium heat and add a bit of butter.
Pour batter onto the skillet using a ladle; cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown.
Serve warm with maple syrup or toppings of your choice.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 1 pancake (85g)
Calories: 160
Sugar: 3g
Sodium: 150mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg

Keywords: Add blueberries or chocolate chips for extra flavor. Make it gluten-free by substituting all-purpose flour with a gluten-free blend. Store leftovers in an airtight container for up to three days; reheat in the microwave or toaster oven.