Lemon Ricotta Pancakes
Brighten your breakfast table with these luscious Lemon Ricotta Pancakes, a perfect blend of fluffy texture and citrusy zest that redefines morning indulgence. Made with creamy ricotta cheese, freshly squeezed lemon juice, and vibrant lemon zest, these pancakes offer a light and airy bite with a tangy twist. The batter comes together effortlessly, combining pantry staples like all-purpose flour and baking powder with touches of vanilla for a hint of sweetness. Cooked to golden perfection, these pancakes are ideal for weekend brunch or any occasion that calls for something special. Pair them with fresh berries, a drizzle of maple syrup, or a sprinkle of powdered sugar for the ultimate comfort breakfast brimming with flavor. Easy, delicious, and packed with zest, Lemon Ricotta Pancakes are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 tablespoons granulated sugar
- 2 large eggs
- 0.75 cup ricotta cheese
- 0.5 cup whole milk
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Set aside.
In a separate medium bowl, beat the eggs lightly. Add the ricotta cheese, milk, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well blended.
Gradually fold the wet ingredients into the dry ingredients. Mix just until combined, being careful not to overmix. The batter will be slightly thick.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
Using a 1/4-cup measuring cup, pour the batter onto the hot skillet to form pancakes. Space them apart to avoid overcrowding.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges appear set. Flip and cook for another 1-2 minutes on the other side until golden brown.
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm, topped with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar as desired.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 12.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 151 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
