Description
Light and fluffy pancakes infused with fresh lemon zest and creamy ricotta, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup milk
- 3 large eggs
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together ricotta, milk, eggs, sugar, lemon zest, and lemon juice until smooth.
- In a separate bowl, mix flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 6
- Sodium: 200
- Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 6
- Cholesterol: 70
Keywords: Lemon Ricotta Pancakes, fluffy pancakes, breakfast pancakes, ricotta pancakes, lemon pancakes, easy pancakes