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
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons white sugar
- ½ teaspoon salt
- 1 cup milk
- ½ cup ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 2 tablespoons butter
- Extra ricotta
- Lemon zest
- Powdered sugar
- Blueberries
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, white sugar, and salt until evenly combined.
- 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.
- 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.
- Melt or brush butter onto a large griddle and heat over medium temperature until hot.
- 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.
- Optionally top pancakes with extra ricotta, lemon zest, powdered sugar, and fresh blueberries. Serve warm and enjoy.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 100mg
Keywords: Lemon Ricotta Pancakes, Pancakes, Breakfast, Citrus, Ricotta