Description
Indulge in the heavenly flavors of Lemon Ricotta Pancakes – a mouthwatering breakfast treat that’s ready in just 30 minutes. These fluffy pancakes are infused with the bright, citrusy notes of lemon and the creamy richness of ricotta cheese, creating a delightful balance of sweetness and tanginess.
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups whole milk
1 cup ricotta cheese
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the milk, ricotta cheese, eggs, lemon zest, and lemon juice. Whisk until well blended.
3. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
4. Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
5. For each pancake, pour about 1/4 cup of the batter onto the heated surface. Cook for 2-3 minutes, or until bubbles start to form on the surface.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
7. Serve the Lemon Ricotta Pancakes warm, with a drizzle of maple syrup, fresh berries, or your desired toppings.
Notes
For a lighter texture, you can separate the egg whites and fold them in gently at the end. This will result in even fluffier pancakes. You can also adjust the amount of lemon zest and juice to suit your personal taste preferences.
- Prep Time: 15
- Cook Time: 15
- Category: Desserts
- Method: Stovetop
- Cuisine: American