Fluffy Lemon Ricotta Pancakes Recipe for a Zesty Morning Treat
This lemon ricotta pancakes recipe brings joy to your breakfast with its fluffy texture and zesty flavor.
Equipment
- - Large bowl
- Medium bowl
- Nonstick Skillet
Ingredients
Pancake Base
- 1 cup All-Purpose Flour spoon and level for accuracy
- 2 tablespoons Cane Sugar granulated sugar can work as a substitute
- 2 teaspoons Baking Powder make sure it’s fresh for the best rise
- 1/2 teaspoon Sea Salt regular table salt can be used
Liquid Mixture
- 1 cup Milk buttermilk gives an extra tang if preferred
- 1 cup Whole Milk Ricotta Cheese a dairy-free ricotta is a great alternative
- 2 large Large Eggs substitute with flax eggs for a vegan approach
- 2 tablespoons Unsalted Butter melted coconut oil can replace for a dairy-free version
Flavor Boost
- 1 tablespoon Lemon Zest use fresh zest for optimal flavor
- 2 tablespoons Fresh Lemon Juice lemon-lime juice can be a fun swap
- 1 teaspoon Vanilla Extract opt for pure vanilla extract when possible
Instructions
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cane sugar, baking powder, and sea salt until well combined.
- Prepare Wet Ingredients: In a medium bowl, whisk together the milk, ricotta cheese, large eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine: Gently stir the wet ingredients into the dry ingredients until just combined; it’s fine to leave a few lumps.
- Cook Pancakes: Heat a nonstick skillet over medium-low heat, lightly greased with butter or oil. Pour 1/3-cup portions of batter onto the hot skillet and cook each pancake for 1-3 minutes on each side.
- Serve: Enjoy warm lemon ricotta pancakes with maple syrup or your favorite toppings.
Notes
Add a sprinkle of powdered sugar before serving for an extra festive touch!