Description
Fluffy, light, and zesty ricotta lemon pancakes perfectly golden on the outside and tender inside. These pancakes balance creamy ricotta with fresh lemon flavor for a bright breakfast treat.
Ingredients
1 cup all-purpose flour
1 tbsp baking powder
1/4 tsp salt
2 tbsp sugar
1 cup ricotta cheese
3/4 cup milk
2 large eggs
2 tbsp melted butter
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
Butter or oil for cooking
Maple syrup and fresh berries for serving
Instructions
1. In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. In another bowl, mix ricotta, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth.
3. Add the wet ingredients to the dry ingredients and stir gently until just combined — do not overmix.
4. Heat a lightly buttered skillet or griddle over medium heat.
5. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface, 2–3 minutes.
6. Flip and cook for another 1–2 minutes, until golden and cooked through.
7. Serve warm with maple syrup, powdered sugar, and fresh berries.
Notes
For extra fluffiness, separate the eggs and fold whipped egg whites into the batter.
Try adding blueberries to the batter for a fruity twist.
Use part-skim ricotta for a lighter version.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 8g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 105mg
Keywords: Ricotta lemon pancakes, fluffy pancakes, lemon ricotta breakfast, easy brunch recipe