Description
Lemon and Ricotta Pancakes are a delightful breakfast treat that harmoniously combines creamy ricotta with zesty lemon. These fluffy pancakes are light as air, making them perfect for brunch or any morning craving. Serve warm with maple syrup or fresh berries to elevate your breakfast experience. Enjoy the unique flavor and texture that will have everyone coming back for seconds!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 cup ricotta cheese
- Zest and juice of 1 large lemon
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
- In a bowl, whisk together flour, baking powder, and a pinch of salt.
- In another bowl, mix ricotta cheese, eggs, milk, lemon juice, lemon zest, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined (lumps are okay).
- Preheat a greased skillet over medium heat. Pour 1/2 cup of batter for each pancake.
- Cook until bubbles form on the surface (about 2 minutes), then flip and cook until golden brown.
- Serve warm with maple syrup or fresh berries.
Nutrition
- Serving Size: 1 pancake (80g)
- Calories: 172
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 55mg
Keywords: - For extra flavor, substitute lemon zest with orange zest or add blueberries to the batter before cooking.- Store leftovers in an airtight container in the refrigerator for up to three days; reheat in a toaster or microwave.