Description

Lemon ricotta pancakes are a delightful breakfast treat that combines the light, fluffy texture of traditional pancakes with the creamy richness of ricotta cheese and the zesty brightness of fresh lemon. Perfect for brunch or a special morning meal, these pancakes are sure to impress your family and friends. Each bite is a harmonious blend of flavors, making them an irresistible option for any occasion. Serve them warm with a drizzle of maple syrup and a handful of fresh berries for an extra burst of flavor. This easy recipe requires minimal ingredients and provides a deliciously satisfying start to your day.

Ingredients

Scale

1 cup fresh whole-milk ricotta cheese
1 cup all-purpose flour
2 teaspoons baking powder
2 large eggs
3/4 cup whole or low-fat milk
Zest and juice of 1 large lemon
2 tablespoons sugar

Instructions

In a large bowl, whisk together the ricotta cheese, eggs, milk, lemon juice, and zest until smooth.
In another bowl, combine the flour and baking powder.
Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
Preheat a nonstick skillet over medium heat and lightly grease it.
Pour about 1/4 cup of batter onto the skillet for each pancake; cook until bubbles form on top (about 2-3 minutes). Flip and cook until golden brown.
Serve warm with your favorite toppings.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 4g
Sodium: 230mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 6g
Cholesterol: 70mg

Keywords: For extra flavor, consider adding vanilla extract or a pinch of cinnamon to the batter. Ensure all ingredients are at room temperature for better mixing. Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage.