Description
Start your weekend mornings with these delightful Fluffy Lemon Ricotta Pancakes. Infused with zesty lemon and creamy ricotta, each bite offers the perfect balance of sweetness and tang. Quick to prepare and visually appealing, they’re ideal for a cozy brunch or a special family breakfast. Serve warm with maple syrup or fresh fruit for an unforgettable treat!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs
- ½ cup milk (or milk alternative)
- 2 tablespoons melted butter
- Juice and zest of 1 large lemon
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
- In another bowl, mix ricotta cheese, eggs, milk, melted butter, lemon juice, and zest until smooth.
- Gently fold the wet mixture into the dry ingredients using a spatula to keep the batter light.
- Preheat a non-stick skillet over medium heat; add butter or non-stick spray.
- Pour batter onto the skillet (about ¼ cup per pancake) and cook until bubbles form on top (3-4 minutes). Flip and cook until golden brown on the other side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (approx. 60g)
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg