Description
Lemon ricotta pancakes are a light and fluffy breakfast treat, bursting with citrus flavor and creamy texture. Perfect for brightening your morning routine!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup whole-milk ricotta
- 2 large eggs
- 1/2 cup milk
- Zest and juice of 1 lemon
- 2 tablespoons melted unsalted butter
Instructions
- In a bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, mix ricotta, eggs, milk, melted butter, lemon zest, and juice until smooth.
- Gently combine wet and dry ingredients without overmixing.
- Preheat a skillet over medium heat and lightly grease.
- Pour about 1/4 cup batter for each pancake; cook until bubbles form on the surface, then flip and cook until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 40mg
Keywords: For added flavor, fold in blueberries or chocolate chips before cooking. Store leftover pancakes in an airtight container for up to three days; reheat in the microwave or toaster.