Description
Deliciously light and fluffy Lemon Ricotta Pancakes that combine the creamy texture of ricotta cheese with fresh lemon zest and juice for a bright, citrusy flavor. Perfect for a comforting breakfast or brunch, these pancakes are quick to prepare and cook in just about 25 minutes.
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
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and lemon zest to evenly distribute the leavening agents and flavor.
- Mix Wet Ingredients: In a separate bowl, combine the ricotta cheese, milk, fresh lemon juice, and the large egg. Mix these until you achieve a smooth consistency.
- Combine Batter: Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
- 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 approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 3-4 minutes, then flip and cook the other side until golden brown and cooked through.
- Serve: Serve the pancakes warm topped with maple syrup and fresh berries for a delightful breakfast experience.
Notes
- Do not overmix the batter to ensure fluffy pancakes.
- Use fresh lemon zest and juice for the best citrus flavor.
- Butter can be substituted with oil or cooking spray if preferred.
- These pancakes are best enjoyed fresh but can be kept warm in a low oven if needed.
- Adding fresh berries inside the batter is an optional twist to enhance flavor.
