Description
These lemon ricotta pancakes are light, fluffy, and bursting with bright, tangy flavor. They’re a delicious and easy homemade breakfast or brunch treat that the whole family will love.
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup whole milk ricotta cheese
– 1/3 cup whole milk
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
Instructions
1. – In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. – In a separate bowl, combine the ricotta, milk, eggs, lemon juice, and lemon zest. Mix until well blended.
3. – Pour the ricotta mixture into the dry ingredients and stir just until combined (do not overmix).
4. – Heat a lightly oiled griddle or nonstick skillet over medium heat.
5. – Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
6. – Cook for 2-3 minutes per side, or until golden brown.
7. – Serve the lemon ricotta pancakes warm, with your desired toppings like fresh berries, maple syrup, or a dusting of powdered sugar.
Notes
– For extra lemon flavor, you can add 1-2 teaspoons of lemon extract to the batter.
– These pancakes also pair well with a dollop of whipped cream or a drizzle of honey.
– Leftover pancakes can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.
- Prep Time: 10
- Cook Time: 15
- Category: Breads & Beverages
- Method: Stovetop
- Cuisine: American