Description
These Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh citrus flavor. The creamy ricotta adds moisture and richness, while the lemon zest and juice provide a bright, refreshing twist. Perfect for a delightful weekend breakfast or brunch, served warm with maple syrup and fresh berries.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- Zest of 1 lemon
Wet Ingredients
- 1/2 cup ricotta cheese
- 1/2 cup milk
- 2 tbsp fresh lemon juice
- 1 large egg
For Cooking
- Butter (for cooking)
Instructions
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, sugar, salt, and lemon zest until evenly combined to ensure a light and fluffy batter.
- Combine wet ingredients: In another bowl, mix ricotta cheese, milk, fresh lemon juice, and the large egg until the mixture is smooth and homogenous.
- Combine wet and dry: Gently fold the wet ingredients into the dry ingredients until just blended, being careful not to overmix to maintain pancake fluffiness.
- Preheat skillet: Heat a non-stick skillet over medium heat and melt a small amount of butter to prevent sticking and add flavor.
- Cook pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, approximately 3-4 minutes, then carefully flip and cook the other side until golden brown.
- Serve: Serve the pancakes warm with maple syrup and fresh berries for a delicious finishing touch.
Notes
- Do not overmix the batter to keep the pancakes tender and fluffy.
- Use fresh lemon zest and juice for the best citrus flavor.
- If the batter is too thick, add a little more milk to reach desired consistency.
- Adjust heat as needed to prevent burning while ensuring pancakes cook through.
- Ricotta cheese helps add protein and moisture, making the pancakes richer and softer.
