Description
These Lemon Ricotta Pancakes are a delightful twist on the classic breakfast favorite, with a bright citrus flavor and a fluffy texture thanks to the ricotta cheese.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Butter or oil for cooking
Instructions
- Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate large bowl, whisk the ricotta, eggs, milk, lemon juice, lemon zest, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir gently just until combined—do not overmix. The batter will be thick.
- Heat a nonstick skillet or griddle over medium heat and lightly coat with butter or oil.
- Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles begin to form on the surface and the edges look set.
- Flip and cook for another 1–2 minutes until golden and cooked through.
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Notes
- For an extra-lemony flavor, serve with lemon curd or a lemon glaze.
- You can substitute whole milk ricotta for part-skim, but the texture will be slightly richer.
- Leftovers can be refrigerated and reheated in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 90 mg
