Description
Elevate your brunch experience with these delightful Lemon Ricotta Pancakes. Light, fluffy, and bursting with citrus flavor, they are sure to become a favorite morning treat.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated sugar
- zest of 2 lemons
Wet Ingredients:
- 1 cup ricotta cheese
- 2 large eggs, separated
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
Additional:
- additional butter or oil for cooking
- fresh berries and maple syrup for serving
Instructions
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
- Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup batter for each pancake and cook 2–3 minutes per side, until golden and cooked through.
- Serving: Serve warm with fresh berries and maple syrup.
Wet Ingredients: In a separate large bowl, whisk ricotta, egg yolks, milk, vanilla, and melted butter until smooth. Add dry ingredients to wet ingredients and stir until just combined.
Egg Whites: In another bowl, beat egg whites until soft peaks form, then gently fold them into the batter to keep it light and fluffy.
Notes
- For an extra lemony kick, add 1–2 tablespoons fresh lemon juice to the wet ingredients.
- These pancakes pair beautifully with a dollop of whipped cream or a drizzle of lemon curd.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 8 g
- Sodium: 310 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 100 mg
