Fluffy Lemon Ricotta Pancakes Recipe

The sun peeks through the kitchen window, casting a warm glow on my griddle as I prepare to flip the fluffiest lemon ricotta pancakes you can imagine. The aroma of zesty lemons and creamy ricotta fills the air, teasing taste buds and promising a delightful breakfast experience. If you’ve never had these light and airy wonders topped with fresh berries and syrup, you’re in for a treat—trust me.

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I still remember the first time I made these heavenly pancakes. My best friend insisted on spending a lazy Sunday morning at my place after we binge-watched our favorite series all night. Armed with a new recipe, I whipped up these lemon ricotta pancakes, and let’s just say my kitchen became an instant breakfast haven! The smiles around the table were priceless; it became our tradition to make them every week!

I still chuckle thinking about how my friends claimed they would never eat regular pancakes again after trying these fluffy delights.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for better flavor and texture in your pancake batter.
• Ricotta Cheese: Opt for fresh whole-milk ricotta to achieve that creamy goodness that elevates each pancake.
• Lemon Zest: Grate some fresh lemons; the zest adds vibrant flavor without overwhelming tartness.
• Lemon Juice: Freshly squeezed is best! It brings out the tanginess that pairs perfectly with sweet toppings.
• Eggs: One large egg will help bind all ingredients together while adding richness.
• Milk: Whole milk works wonderfully here but use whatever you have on hand!
• Baking Powder: This is your secret weapon for those fluffy pancake heights we all crave.
• Salt: A pinch enhances flavors; don’t skip this crucial ingredient!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Mixing the Dry Ingredients : In a large mixing bowl, whisk together flour, baking powder, and salt until combined. This ensures an even rise when cooking your pancakes.

Combining Wet Ingredients : In another bowl, beat the eggs before adding milk, ricotta cheese, lemon juice, and zest. Stir until smooth—you want this mixture creamy yet thick.

Bringing it All Together : Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix; lumpy batter equals fluffier pancakes!

Cooking Time : Preheat your griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the griddle for each pancake.

Flipping Perfection : Cook until bubbles form on top and edges look set—about 3-4 minutes—then flip! Cook for another 2-3 minutes until golden brown.

Serving Suggestions : Stack those beauties high on a plate! Top with fresh berries, maple syrup, or a dusting of powdered sugar for extra sweetness.

Enjoy every bite of these lemon ricotta pancakes—they’re bound to brighten your mornings and create delicious memories!

Perfecting the Cooking Process

To achieve perfectly fluffy lemon ricotta pancakes, start by mixing dry ingredients separately. Combine wet ingredients in another bowl, then gently fold them together to maintain airiness. Heat your skillet for even cooking.

Add Your Touch

Feel free to swap out the lemon zest with orange or lime for a different citrus twist. You can also throw in fresh blueberries or chocolate chips for added flavor and fun.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them in the toaster or microwave briefly until warm.

Creating these lemon ricotta pancakes reminds me of lazy Sunday mornings filled with laughter and syrup-smeared faces. Friends often call them “the best pancakes ever,” which makes my heart smile.

FAQ

Can I make lemon ricotta pancakes ahead of time?

Yes, you can prepare the batter a few hours in advance and refrigerate it.

What toppings go well with lemon ricotta pancakes?

Fresh berries, maple syrup, or whipped cream complement these pancakes beautifully.

Can I freeze lemon ricotta pancakes?

Absolutely! Freeze them in a single layer, then store in an airtight container for up to two months.

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Fluffy Lemon Ricotta Pancakes

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• Author: homerecipeseasy
• Total Time: 25 minutes
• Yield: Serves approximately 4 pancakes 1x

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Description

Lemon ricotta pancakes are a delightful breakfast treat, bursting with zesty flavor and creamy texture. Perfectly fluffy and easy to make, they’re ideal for brunch or cozy mornings at home.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup ricotta cheese
• 1 lemon (zest and juice)
• 1 large egg
• 1/2 cup milk
• 2 teaspoons baking powder
• Pinch of salt

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Instructions

1. In a large bowl, whisk together flour, baking powder, and salt.
2. In another bowl, beat the egg and mix in milk, ricotta cheese, lemon juice, and zest until smooth.
3. Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
4. Heat a lightly greased griddle over medium heat. Pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on top (about 3-4 minutes), then flip and cook until golden brown (2-3 minutes).
6. Serve warm topped with fresh berries or maple syrup.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Griddling
• Cuisine: American

Nutrition

• Serving Size: 1 pancake (60g)
• Calories: 130
• Sugar: 2g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 30mg

Keywords: - For added flavor, substitute lemon zest with orange or lime. - Add blueberries or chocolate chips for extra sweetness. - Store leftovers in an airtight container in the fridge for up to three days.