Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are a bright and delightful breakfast option that combines zesty lemon flavor with a light, airy texture. These fluffy pancakes are incredibly easy to make, perfect for brightening your mornings or impressing guests at brunch. Serve them warm, topped with maple syrup or fresh berries, for a delicious treat that feels like sunshine on your plate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- Pinch of salt
- 2 tbsp melted butter
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix ricotta cheese, eggs, milk, lemon zest, and lemon juice until smooth.
- Combine wet and dry ingredients gently; some lumps are fine.
- Heat a non-stick skillet over medium heat and grease lightly with butter.
- Pour about half a cup of batter for each pancake; cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown.
- Serve immediately with syrup or fresh berries.
Nutrition
- Serving Size: 1 pancake (100g)
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg