Description
These Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh citrus flavor. Made with creamy ricotta cheese and zesty lemon, they offer a delightful twist on classic pancakes, perfect for a refreshing weekend brunch or a special breakfast treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 cup whole milk
- 1 cup ricotta cheese
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For Cooking
- Butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined, creating a uniform base for the batter.
- Combine Wet Ingredients: In a separate bowl, mix the whole milk, ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract until smooth and creamy, ensuring the flavors meld thoroughly.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing which can toughen the pancakes.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking and promote even browning.
- Cook Pancakes: Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook for 2–3 minutes or until bubbles form on the surface and the edges begin to set, indicating readiness to flip.
- Flip and Finish Cooking: Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through, then remove from heat.
- Serve Warm: Serve the pancakes warm, topped with maple syrup, fresh berries, or a dusting of powdered sugar for a delicious breakfast experience.
Notes
- These pancakes freeze well—cool completely and store in a freezer bag for convenient future breakfasts.
- For an extra lemon kick, add more lemon zest or a touch of lemon extract to enhance the citrus flavor.
