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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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)
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Set aside.
Step 2
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.
Step 3
Gradually fold the wet ingredients into the dry ingredients. Mix just until combined, being careful not to overmix. The batter will be slightly thick.
Step 4
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
Step 5
Using a 1/4-cup measuring cup, pour the batter onto the hot skillet to form pancakes. Space them apart to avoid overcrowding.
Step 6
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.
Step 7
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Step 8
Serve the pancakes warm, topped with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar as desired.
Nutrition Facts
| Serving size | (653.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1301.3 |
| Total Fat 57.9g | 0% |
| Saturated Fat 32.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 562.6mg | 0% |
| Sodium 1416.1mg | 0% |
| Total Carbohydrate 155.6g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 45.8g | |
| Protein 49.7g | 0% |
| Vitamin D 151.9IU | 0% |
| Calcium 1004.1mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 716.1mg | 0% |
Source of Calories