Description
These lemon ricotta pancakes are light, fluffy, and bursting with flavor. Made with rich ricotta and fresh lemon juice, they are perfect for a weekend brunch or a cozy breakfast at home. Topped with syrup or whipped cream, they will surely please anyone craving a homemade 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
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Whisk until well mixed.
- In a separate bowl, lightly beat the eggs with a whisk.
- Add the milk, ricotta, and vanilla to the eggs, mixing until fully combined.
- Pour the wet mixture into the dry ingredients, stirring gently just until combined. Carefully fold in the lemon juice and zest.
- Heat a buttered pan or griddle and pour batter by 1/3 cupfuls, leaving space between each pancake. Cook for about 3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- Serve pancakes warm, topped with syrup or whipped cream.
Notes
For added flavor, use fresh lemon zest from organic lemons.
These pancakes can be frozen. Layer between parchment paper and store in an airtight container.
Consider topping with mixed berries for a fruity twist.
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 4g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg