Description
These Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh lemon flavor. The ricotta cheese adds moisture and richness without overpowering the delicate lemon zest and juice, making for a perfectly balanced breakfast treat. Easily cooked on a griddle or skillet, they’re best served warm with a dusting of powdered sugar and a drizzle of maple or berry syrup.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
- 3 1/2 Tbsp (46g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (236ml) milk
- 3/4 cup (180g) ricotta cheese (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla extract
- 1 – 2 Tbsp lemon zest (depending on how lemony you want them)
- 1/4 cup (60ml) fresh lemon juice
- 1 Tbsp (14g) butter, melted
Instructions
- Preheat Griddle or Skillet: Preheat an electric griddle to moderately-high heat or heat a non-stick skillet over medium heat to ensure even cooking.
- Mix Dry Ingredients: In a mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt for 20 seconds to evenly distribute and aerate the ingredients.
- Prepare Wet Mixture: In a separate large mixing bowl, whisk together milk, ricotta cheese, eggs, and vanilla extract until well blended and smooth.
- Add Lemon and Butter: Stir melted butter, lemon zest, and fresh lemon juice into the wet mixture. It may curdle slightly, which is normal and expected.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until just combined; the batter should remain slightly lumpy for light pancakes.
- Cook Pancakes: Lightly butter the griddle or skillet, then pour 1/3 cup portions of batter onto the hot surface. Cook until bubbles start to appear on the surface and the edges look set, then flip carefully. Cook the other side until golden brown and cooked through.
- Serve: Serve the pancakes warm, optionally dusted with powdered sugar and drizzled with maple syrup or fresh berry syrup for added sweetness and flavor.
Notes
- These pancakes are incredibly moist and have a delightful lemon flavor without the ricotta overpowering them.
- Ricotta adds richness and moisture, making the pancakes tender and fluffy.
- Yields about 13 pancakes depending on size.
- Serve with fresh strawberry or blueberry syrup for a fruity complement.
- For best results, do not overmix the batter to keep pancakes light.
- You can adjust lemon zest quantity from 1 to 2 tablespoons according to your preference for lemon brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 11 g
- Sodium: 341 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 105 mg
