Description
These Lemon Ricotta Pancakes are fluffy, tangy, and slightly sweet breakfast treats made with fresh lemon juice and zest, ricotta cheese, and a tender pancake batter. Perfectly golden on the outside and soft inside, they are an elegant and refreshing twist on classic pancakes.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons white sugar
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk
- ½ cup ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
For Cooking
- 2 tablespoons butter
Optional for Serving
- Extra ricotta
- Lemon zest
- Powdered sugar
- Blueberries
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, white sugar, and salt until evenly combined.
- Prepare Wet Ingredients: In a medium bowl, combine the milk and ricotta cheese, whisking until smooth. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, fresh lemon juice, and lemon zest.
- Combine Batter: Make a well in the center of the dry ingredients and gently fold in the wet mixture just until combined. Avoid over-mixing to keep the batter light and fluffy.
- Heat Griddle: Melt or brush butter onto a large griddle and heat over medium temperature until hot.
- Cook Pancakes: Pour batter onto the griddle, using about one cup for each pancake or less for smaller sizes. Cook until bubbles form on the surface, about 1-2 minutes, then flip and cook the other side until golden brown, another 1-2 minutes.
- Serve: Optionally top pancakes with extra ricotta, lemon zest, powdered sugar, and fresh blueberries. Serve warm and enjoy.
Notes
- Use a lower fat ricotta cheese for best flavor, avoiding fat-free varieties which can taste bland.
- Mix wet and dry ingredients separately and gently fold to avoid tough, dense pancakes.
- Lemon ricotta pancakes have a bright, slightly tart taste balanced with sweetness, making them fluffier than traditional buttermilk pancakes.
- Serve with your choice of toppings like powdered sugar, fresh berries, whipped cream, or maple syrup for a delicious combination.
Nutrition
- Serving Size: 1 serving (about 3 pancakes)
- Calories: 320
- Sugar: 7g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 11g
- Cholesterol: 110mg
