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Lemon Ricotta Pancakes
Indulge in a delightful breakfast experience with these fluffy Lemon Ricotta Pancakes. Infused with zesty lemon juice and fragrant lemon zest, these pancakes boast a light, airy texture thanks to creamy ricotta cheese. Served warm with a drizzle of rich maple syrup and a medley of fresh berries, they make for a perfect morning treat that can brighten any day. Historically, ricotta pancakes have their roots in Italy, where they are often enjoyed for breakfast or dessert, making this recipe a wonderful fusion of classic flavors and modern breakfast culture.
Servings: 4
Ingredients
- All-purpose flour
- 1 cup
- Baking powder
- 2 teaspoons
- Salt
- 1/4 teaspoon
- Sugar
- 2 tablespoons
- Ricotta cheese
- 1 cup
- Egg
- 1 large
- Milk
- 1/2 cup
- Lemon juice
- 2 tablespoons
- Lemon zest
- 1 tablespoon
- Butter
- 2 tablespoons, melted (plus more for greasing)
- Fresh berries
- 1 cup (for topping)
- Maple syrup
- for serving
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, mix together the ricotta cheese, egg, milk, lemon zest, lemon juice, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.
- Serve the pancakes warm, topped with a generous drizzle of maple syrup and a colorful assortment of fresh berries.
Dietary Information
Servings: 4 • Dish Type: Breakfast • Prep Time: 10 minutes • Cook Time: 15 minutes • Calories: 280 • Fat: 10g • Carbs: 40g • Protein: 8g • Sodium: 300mg • Sugar: 6g