Lemon Ricotta Pancakes Recipe
These Lemon Ricotta Pancakes are light, fluffy, and bursting with bright citrus flavors. The addition of ricotta cheese gives them a delightful creaminess that pairs perfectly with the zesty lemon. Perfect for a leisurely weekend breakfast or brunch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 pancakes 1x
- Category: Breakfast/Brunch
- Method: Mixing, Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
Wet Ingredients:
- 2 large eggs, room temperature
- 1 and 1/2 cups (340ml) whole milk
- 1 cup (227g) full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (57ml) fresh lemon juice
- 2 teaspoons lemon zest
For Serving:
- Maple syrup or fresh whipped cream
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
- Wet Ingredients: In a separate bowl, lightly beat the eggs. Add the milk, ricotta cheese, and vanilla extract, whisking until smooth and fully combined.
- Combine: Gradually stir the wet mixture into the dry ingredients until just combined. Be careful not to overmix. Gently fold in the fresh lemon juice and zest.
- Cook: Heat a buttered griddle or pan over medium heat. Pour the batter onto the pan by 1/3 cupfuls, ensuring enough space between pancakes. Cook for about 3 minutes, or until small bubbles form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Serve: Repeat the process until all the batter is used. Serve warm with maple syrup or fresh whipped cream.
Notes
- For extra lemon flavor, you can add more lemon zest to the batter.
- Make sure not to overmix the batter to ensure light and fluffy pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 7g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg
Keywords: Lemon Ricotta Pancakes, Breakfast, Brunch, Pancake Recipe, Lemon Pancakes
Find it online: https://frommamamaya.com/lemon-ricotta-pancakes-recipe/
