Description
Delightfully light pancakes infused with fresh lemon zest and creamy ricotta, perfect for a sunny morning.
Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- Zest of 1 lemon
- 1/2 cup milk
- Butter or oil for cooking
- Optional: Powdered sugar and lemon slices for serving
Instructions
- Beat the ricotta cheese and eggs together in a large mixing bowl until smooth.
- Whisk the flour, baking powder, salt, and sugar in another bowl.
- Add the dry mix to the ricotta mix in batches, alternating with the milk and stirring until just combined.
- Fold in the lemon zest gently with a spatula.
- Heat a skillet over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with the remaining batter and keep pancakes warm as needed.
- Serve warm with a dusting of powdered sugar and lemon slices if you like.
Notes
For lighter pancakes, keep the batter loose and don’t overmix. You can substitute a thick yogurt or cottage cheese for ricotta if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
Keywords: pancakes, lemon pancakes, ricotta pancakes, breakfast, brunch