Description
Enjoy these incredibly fluffy Lemon Ricotta Pancakes, a delightful brunch treat that’s sure to impress. The ricotta cheese makes them extra light and airy.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 3 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 and 1/4 cups milk
- 1 cup ricotta cheese
- 1 large egg
- 3 tablespoons butter, melted
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, ricotta cheese, egg, and melted butter. Mix until just combined; do not overmix.
- Gently stir in the lemon zest and lemon juice.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
Notes
- For extra fluffy pancakes, be sure not to overmix the batter.
- You can add a touch more lemon zest if you prefer a stronger lemon flavor.
- Serve with fresh berries, maple syrup, or a dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Griddle/Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: Approximately 200-250
- Sugar: Varies with toppings
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies