Description

Lemon Ricotta Pancakes are a delightful breakfast treat that combines the creamy richness of ricotta cheese with the bright zestiness of fresh lemons. Fluffy and light, these pancakes are perfect for brunch gatherings or cozy weekend mornings. Topped with fresh berries and maple syrup, they offer a refreshing twist on traditional pancakes, making each bite a burst of flavor that will brighten your day.

Ingredients

Scale

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 tbsp sugar
1 cup ricotta cheese (whole milk)
Zest of 1 lemon
2 tbsp lemon juice (freshly squeezed)
2 large eggs
1/4 cup milk

Instructions

In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
In another bowl, blend ricotta cheese, lemon zest, lemon juice, eggs, and milk until smooth.
Gently fold the wet ingredients into the dry mixture until just combined; avoid overmixing.
Preheat a non-stick skillet over medium heat and lightly grease it.
Pour about 1/2 cup of batter for each pancake and cook until bubbles form on top (about 3 minutes), then flip and cook for another 2 minutes until golden brown.
Serve warm with maple syrup and fresh berries.

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

Nutrition

Serving Size: 1 pancake (85g)
Calories: 223
Sugar: 5g
Sodium: 204mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 8g
Cholesterol: 53mg

Keywords: For an extra fluffy texture, separate egg whites and beat them before folding into the batter. You can also customize these pancakes by adding blueberries or using orange zest instead of lemon for a different flavor profile.