Ricotta Lemon Pancakes
Fluffy, tangy, and irresistibly tender, Ricotta Lemon Pancakes are a luxurious twist on your traditional breakfast favorites. Infused with creamy ricotta cheese, zesty lemon zest, and a splash of fresh lemon juice, these pancakes boast a delightful balance of richness and brightness in every bite. The ricotta lends an ultra-moist texture, while the citrus flavor adds a refreshingly light touch, making them perfect for brunch or a special morning treat. Quick to prepare in just 10 minutes, this easy recipe combines a handful of pantry staples with a touch of gourmet flair. Serve them warm, topped with a sprinkle of powdered sugar and a drizzle of maple syrup, for a show-stopping breakfast that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 0.75 cup whole milk ricotta cheese
- 3 pieces large eggs
- 0.5 cup whole milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (for greasing the pan)
- powdered sugar (optional, for serving)
- maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. Set aside.
In a separate medium-sized bowl, whisk the ricotta cheese, eggs, whole milk, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients. Stir gently until the batter is just combined. Avoid over-mixing; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of unsalted butter.
Using a 1/4-cup measuring cup, scoop the batter onto the skillet, leaving some space between each pancake. Gently spread the batter if necessary to form even circles.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm, dusted with powdered sugar and drizzled with maple syrup, if desired.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 60.6 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 882 mg | 68% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 626 mg | 13% | |
*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.
