Description

These Lemon Ricotta Pancakes deliver a delightful combination of tangy lemon and creamy ricotta, making them perfect for a cozy breakfast or brunch serve. They are easy to prepare and full of flavor, ideal for anyone seeking a quick and comforting homemade meal.

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

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Instructions

In a large bowl, mix the flour, sugar, baking soda, baking powder, and salt, whisking thoroughly.
In another bowl, lightly beat the eggs with a whisk.
Combine the eggs, milk, ricotta, and vanilla in the wet mixture, beating until well mixed.
Gently combine the wet mixture with the dry ingredients. Quickly fold in the lemon juice and zest, being careful not to overmix.
Pour the batter onto a hot, buttered pan or griddle using 1/3 cupfuls, ensuring not to overcrowd.
Cook for about 3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown. Repeat until all batter is used.
Serve warm with maple syrup or whipped cream. Check notes for freezing options.

Notes

For a fluffier texture, ensure all ingredients are at room temperature before mixing.
Pancakes can be frozen and reheated in the toaster or microwave for a quick breakfast option.
Adjust sugar according to your sweetness preference.

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 5g
Sodium: 300mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg