Description
Deliciously fluffy pancakes made with ricotta and fresh lemon for a bright and comforting breakfast.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/4 cup sugar
- 1 lemon (zested and juiced)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- Mix ricotta, eggs, milk, lemon juice, and lemon zest in a bowl.
- Combine flour, sugar, baking powder, baking soda, and salt in another bowl.
- Stir the dry mix into the wet mix until just combined.
- Heat a skillet over medium heat and add butter or oil.
- Spoon batter onto the skillet to form pancakes.
- Cook until bubbles form on the surface.
- Flip the pancakes and cook until golden brown.
- Serve warm with syrup or fresh fruit.
Notes
For a tangy lift, substitute milk with buttermilk. You can also freeze leftover pancakes for up to two months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg
Keywords: pancakes, brunch, lemon, ricotta, breakfast