Lemon and Ricotta Pancakes
Lemon and Ricotta Pancakes offer a delightful twist on traditional breakfast favorites. Fluffy and light, these pancakes are infused with the zesty brightness of fresh lemons and the creamy texture of ricotta cheese. Perfect for brunch or a cozy family breakfast, they’ll impress everyone at your table. Serve them warm with maple syrup or fresh berries for an unforgettable morning treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup whole milk
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, combine ricotta cheese, eggs, milk, lemon juice, and lemon zest; whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined (lumps are okay).
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/2 cup of batter for each pancake onto the skillet. Cook until bubbles form (about 3 minutes), then flip and cook another 2 minutes until golden brown.
- Serve warm with maple syrup or your favorite toppings.
Nutrition
- Serving Size: 2 pancakes (180g)
- Calories: 350
- Sugar: 8g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg