Description
Lemon Ricotta Pancakes are a delightful twist on traditional pancakes, combining creamy ricotta with a zesty lemon flavor. These light and fluffy pancakes melt in your mouth, making them perfect for breakfast or brunch. They’re easy to prepare and can be topped with syrup, fresh berries, or whipped cream for an indulgent treat. Ideal for family gatherings or cozy mornings, this recipe will surely become a favorite at your table.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup ricotta cheese (fresh)
- Zest of 1 lemon
- 2 tsp baking powder
- 2 large eggs
- 1/2 cup whole milk
- 2 tbsp granulated sugar
- 2 tbsp melted butter
- 1/4 tsp salt
Instructions
- Gather all ingredients and measure them out.
- In a large bowl, whisk together flour, baking powder, sugar, and salt until combined.
- In another bowl, blend ricotta cheese, eggs, milk, melted butter, and lemon zest until smooth.
- Gently combine the wet ingredients with the dry ingredients; stir until just mixed—avoid overmixing.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until golden brown on both sides (about 3-4 minutes), then serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 245
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
Keywords: For added flavor variations, consider mixing in blueberries or chocolate chips. Substitute lemon zest with orange zest for a different citrusy profile. Store leftover pancakes in an airtight container for up to three days; reheat in the microwave with a splash of water to maintain moisture.