Description
Lemon Ricotta Pancakes are a delightful breakfast treat that combines fluffy texture with a burst of citrus flavor. These pancakes are easy to make and perfect for brunch or cozy family breakfasts. With the creamy richness of ricotta and the zesty brightness of fresh lemons, each bite feels indulgent yet refreshing. Top them with maple syrup or fresh berries for a delicious start to your day!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 cup whole-milk ricotta cheese
- 2 fresh lemons (juice and zest)
- 1/2 cup milk (or almond/oat milk)
- 3 tbsp sugar
- 2 large eggs
- 1/4 tsp salt
Instructions
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix ricotta, eggs, milk, sugar, lemon juice, and zest until smooth.
- Pour wet ingredients into dry ingredients; stir gently until just combined — lumps are okay.
- Preheat a non-stick skillet over medium heat; lightly grease it.
- Pour about 1/4 cup batter onto the skillet and cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown on both sides.
- Serve warm with toppings like maple syrup or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg