Description
These Lemon Ricotta Pancakes are fluffy and bursting with lemon flavor, making for a delightful breakfast. With simple ingredients and easy steps, these pancakes are a perfect choice for a cozy morning or brunch with friends. Serve them warm with maple syrup or fresh whipped cream for an irresistible treat!
Ingredients
Scale
- 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
- 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 teaspoon lemon zest
- maple syrup or fresh whipped cream, for serving
Instructions
- Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl; whisk to mix.
- In a separate bowl, lightly beat the eggs using a whisk.
- Stir in the milk, ricotta, and vanilla, mixing until well combined.
- Gently fold the wet mixture into the dry ingredients until just combined. Add the lemon juice and zest, mixing until evenly incorporated. Avoid overmixing.
- Scoop the batter in 1/3 cup portions onto a preheated and buttered pan or griddle, leaving space between them. Cook for about 3 minutes until small bubbles appear on top, then flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
- Serve pancakes warm with maple syrup or whipped cream and enjoy!
Notes
To freeze the pancakes, allow them to cool completely and then place them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for easy reheating.
For extra flavor, try adding blueberries or chocolate chips to the batter before cooking.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 5g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg