Lemon Ricotta Pancakes: A Fluffy and Zesty Breakfast Treat

 

Ingredients

1 cup ricotta cheese

1 cup all-purpose flour

1 tablespoon baking powder

2 tablespoons granulated sugar

1/4 teaspoon salt

2 large eggs

3/4 cup milk (whole or 2%)

Zest of 1 large lemon

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

Butter or oil for cooking

Optional: powdered sugar, fresh berries, or syrup for serving

Directions

Step 1: Prepare the Batter

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

In a separate bowl, combine the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract. Mix until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are fine.

Step 2: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

Step 3: Serve and Enjoy

Serve the pancakes warm, stacked high, and garnished with powdered sugar, fresh berries, or a drizzle of maple syrup.

Preparation Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings

Makes 10-12 pancakes, serving 4 people.