Description
Lemon ricotta pancakes are fluffy and bursting with citrus flavor, perfect for a joyful breakfast. Pair them with warm berry compote for a delightful experience!
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs (room temperature)
- 1 and 1/2 cups (340ml) whole milk
- 1 cup (227g) full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (57ml) fresh lemon juice
- 2 teaspoon lemon zest
- maple syrup or fresh whipped cream, for serving
Instructions
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt; whisk thoroughly.
- In another bowl, lightly beat the eggs with a whisk.
- Add the milk, ricotta, and vanilla to the eggs and mix until smooth.
- Gradually stir the wet mixture into the dry ingredients, mixing just until combined. Gently fold in the lemon juice and zest without overmixing.
- Pour 1/3 cup of batter onto a heated and buttered pan or griddle, ensuring enough space between each pancake. Cook for about 3 minutes until bubbles appear on top, then flip and cook until golden brown for another 1-2 minutes.
- Serve the pancakes warm with maple syrup or fresh whipped cream.
Notes
For freezing, stack cooled pancakes with parchment paper between them and store in an airtight container or freezer bag.
Reheat in the toaster or microwave for a quick breakfast solution.
Adjust the lemon juice to enhance the citrus flavor as desired.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 55mg