Description
Lemon Ricotta Pancakes are a heavenly breakfast treat that combines the fluffy texture of pancakes with the creamy richness of ricotta and a bright lemon flavor. Perfect for lazy weekends or special occasions, these pancakes are easy to make and can be topped with fresh berries, maple syrup, or whipped cream for an unforgettable morning experience. Enjoy the delightful balance of sweetness and zest that will brighten anyone’s day.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup milk
- 2 tbsp melted butter
- Pinch of salt
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix eggs, ricotta cheese, milk, melted butter, lemon juice, and lemon zest until combined.
- Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup batter for each pancake.
- Cook until bubbles form on top (around 2 minutes), then flip and cook until golden brown (about another minute).
- Serve warm with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (80g)
- Calories: 220
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg