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–+ servings
Lemon Ricotta Pancakes

Lemon Ricotta Pancakes: Fluffy Citrus Bliss for Breakfast

Delight in the fluffy textures of Lemon Ricotta Pancakes, perfect for brightening your breakfast routine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup All-Purpose Flour Ensure it's sifted for best results.
  • 2 tablespoons Granulated Sugar Can substitute with coconut sugar for a healthier option.
  • 1 teaspoon Baking Soda Helps the pancakes rise, creating fluffiness.
  • 1 teaspoon Baking Powder Works in conjunction with baking soda for extra lift.
  • 1 pinch Salt Use kosher salt for best results.
  • 2 large Eggs Room temperature eggs will yield better results.
  • 1 cup Whole Milk Could substitute with buttermilk for added tang.
  • 1 cup Full-Fat Ricotta Cheese Homemade ricotta is recommended if store-bought is unavailable.
  • 1 teaspoon Pure Vanilla Extract Use real vanilla extract for superior flavor.
  • 1 tablespoon Fresh Lemon Juice Use Meyer lemons for a sweeter taste.
  • 1 tablespoon Lemon Zest Zest more for a stronger citrus profile if desired.
For Serving
  • Maple Syrup or Fresh Whipped Cream Optional toppings to enhance flavor.

Equipment

  • mixing bowls
  • Whisk
  • griddle or non-stick frying pan
  • spatula

Method
 

Step-by-Step Instructions for Lemon Ricotta Pancakes
  1. In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and a pinch of salt until evenly combined. Set aside.
  2. In a separate bowl, crack eggs and beat them gently. Add milk, ricotta cheese, and vanilla extract. Whisk until smooth.
  3. Pour the wet mixture into the bowl of dry ingredients and fold until just combined. Add zest and juice of lemon and fold again.
  4. Heat a griddle or non-stick frying pan over medium heat. Lightly grease with butter. Allow to warm until a droplet of water sizzles.
  5. Pour about 1/3 cup of batter onto the heated surface. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown.
  6. Transfer pancakes to a warm plate and serve with syrup or fresh whipped cream and berries.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Customize pancakes by adding blueberries or a dash of cinnamon for a delightful twist. Store leftovers in an airtight container for up to 3 days.

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