Description
Lemon Ricotta Pancakes are a delightful twist on traditional pancakes, combining zesty lemon and creamy ricotta for a fluffy, flavorful breakfast treat. Perfect for lazy Sunday mornings or any day that needs a little sunshine, these pancakes can be topped with fresh berries or maple syrup for an irresistible meal. Whether you’re cooking for family or guests, these pancakes are sure to impress and brighten your day.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup milk (whole or almond)
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Ingredients: Gather and measure all ingredients.
- Mix Dry Ingredients: In one bowl, whisk together flour, sugar, baking powder, and lemon zest.
- Create the Batter: In another bowl, mix ricotta, eggs, and milk until smooth. Fold dry ingredients into the wet mixture until just combined.
- Heat Your Skillet: Preheat a non-stick skillet over medium heat; lightly grease if necessary.
- Scoop and Cook Pancakes: Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form and edges look set (3-4 minutes), then flip and cook until golden brown.
- Serve Warm: Stack pancakes high and serve with maple syrup or fresh berries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg