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