Description
Discover the ultimate fluffy breakfast with these Lemon Ricotta Pancakes. Featuring a light texture and a refreshing citrus twist, these pancakes are made with creamy ricotta cheese, fresh lemon zest and juice, and a hint of vanilla. Perfectly golden and tender, they make a delightful start to your morning, served with powdered sugar, fresh berries, or maple syrup.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
Wet Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- 3/4 cup milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For Cooking
- Butter or oil for cooking
For Serving (Optional)
- Powdered sugar
- Fresh berries
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined. This creates a balanced base for the pancakes.
- Combine Wet Ingredients: In a separate large bowl, mix together the ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract until you achieve a smooth, creamy batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined. The batter will be thick—avoid overmixing to keep pancakes tender.
- Preheat and Grease Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet, gently spreading into a circle. Cook for 2 to 3 minutes until bubbles appear on the surface and edges are set.
- Flip and Finish Cooking: Flip each pancake carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
- Serve Warm: Serve the pancakes warm, topped with powdered sugar, fresh berries, or maple syrup as desired for a delicious finish.
Notes
- For extra indulgence, serve with a dollop of whipped cream or drizzle with lemon glaze.
- These pancakes freeze well—layer them between parchment paper and reheat in a toaster or oven for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 5 g
- Sodium: 190 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 55 mg
