Description
Delight in these fluffy Lemon Ricotta Pancakes, a perfect breakfast treat combining the zestiness of lemon and creamy ricotta for a light, flavorful start to your day. These pancakes are easy to make and come together in just 25 minutes, perfect for serving with maple syrup and fresh berries.
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
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and lemon zest until evenly combined.
- Combine Wet Ingredients: In a separate bowl, blend the ricotta cheese, milk, fresh lemon juice, and the large egg until the mixture is smooth and consistent.
- Combine Mixtures: Gently fold the wet ingredients into the dry ingredients until just blended, taking care not to overmix to maintain the batter’s lightness.
- Prepare Skillet: Preheat a non-stick skillet over medium heat and melt enough butter to coat the surface for cooking the pancakes.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for approximately 3 to 4 minutes until bubbles form on the top surface, then carefully flip and cook for another 2 to 3 minutes until golden brown on both sides.
- Serve: Serve the pancakes warm, topped with maple syrup and fresh berries for a delicious breakfast experience.
Notes
- Do not overmix the batter; a few lumps are okay to keep the pancakes tender.
- Use fresh lemon zest and juice for the best flavor impact.
- Adjust cooking heat as needed to prevent burning while ensuring the pancakes cook through.
- These pancakes freeze well; reheat in a toaster or oven for a quick meal.
- You can substitute milk with a lactose-free or plant-based milk if preferred.
