Description
These Lemon Ricotta Pancakes are light, fluffy, and bursting with flavor. Made with creamy ricotta and zesty lemon, they are perfect for a cozy brunch or a delightful breakfast treat. Serve them warm with maple syrup or whipped cream for an irresistible 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
Instructions
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt; whisk together until well mixed.
- In another bowl, lightly beat the eggs with a whisk.
- Add the milk, ricotta cheese, and vanilla to the eggs; mix until fully combined.
- Pour the wet mixture into the dry ingredients, stirring gently just until blended. Fold in the lemon juice and zest, being careful not to overmix.
- Pour 1/3 cup of the batter onto a buttered hot pan or griddle, leaving space between each pancake. Cook for about 3 minutes or until small bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
- Serve the pancakes warm, topped with maple syrup or whipped cream.
Notes
For freezing options, you can freeze the cooked pancakes in a single layer and then transfer them to a zip-top bag once frozen.
Reheat pancakes in the microwave or toaster for a quick breakfast option.
Ensure all ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg