Lemon Ricotta Pancakes: The Best Light and Fluffy Breakfast Treat
These Lemon Ricotta Pancakes are the perfect light and fluffy breakfast treat that will brighten your morning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a large bowl, mix the ricotta cheese, eggs, and milk until well combined.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the lemon zest and vanilla extract.
- Heat a non-stick skillet over medium heat and pour batter to form pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with maple syrup.
Notes
- For extra lemon flavor, add a tablespoon of lemon juice to the batter.
- These pancakes can be made ahead and reheated.
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Lemon Ricotta Pancakes, breakfast, fluffy pancakes
Find it online: https://homerecipejournal.com/lemon-ricotta-pancakes/