Description
These light and fluffy Lemon Ricotta Pancakes are a delightful twist on traditional pancakes, combining the creamy richness of ricotta cheese with the bright zest of fresh lemon. Perfect for a refreshing breakfast or weekend brunch, they’re easy to make and cook up golden on the stovetop, served best with maple syrup and fresh berries.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 cup whole milk
- 1 cup ricotta cheese
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For Cooking
- Butter or oil for cooking
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined to create the dry base of the batter.
- Mix Wet Ingredients: In a separate bowl, combine the whole milk, ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
- Combine Mixtures: Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the batter light and airy.
- Heat the Cooking Surface: Warm a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges appear set.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 1–2 minutes, until golden brown and cooked through.
- Serve: Serve the pancakes warm, accompanied by maple syrup, fresh berries, or a dusting of powdered sugar for added sweetness and presentation.
Notes
- These pancakes freeze well—cool completely before storing in a freezer bag for easy future breakfasts.
- For a stronger lemon flavor, increase the amount of lemon zest or add a touch of lemon extract to the batter.
