Description
Indulge in the delightful taste of Lemon Ricotta Pancakes, a zesty and fluffy breakfast treat that will brighten your morning with its creamy flavor.
Ingredients
Scale
- 1 cup of ricotta cheese
- 1 cup of all-purpose flour
- 2 large eggs
- 1 tablespoon of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- Zest of 1 fresh lemon
- 2 tablespoons of freshly squeezed lemon juice
- 1 teaspoon of pure vanilla extract
- Butter or oil for cooking
- Maple syrup and fresh lemon slices for serving
Instructions
- Whisk together flour, baking powder, baking soda, sugar, and lemon zest in a large mixing bowl.
- In a separate bowl, beat eggs, then add vanilla, lemon juice, and ricotta cheese. Mix until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
- Heat a skillet over medium heat and add butter or oil. Pour 1/4 cup of batter for each pancake and cook until bubbles form; flip and cook until golden brown.
Notes
- Do not overmix the batter; a few lumps are fine!
- Adjust the skillet heat if pancakes are browning too quickly.
- Consider adding blueberries, nuts, or chocolate chips for variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300 Kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg
Keywords: Lemon Ricotta Pancakes, fluffy pancakes, breakfast recipes, easy pancake recipe, brunch ideas