Description
Fluffy ricotta pancakes with a hint of lemon zest, perfect for breakfast or brunch.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, whisk ricotta, milk, eggs, sugar, lemon zest, lemon juice, and vanilla until smooth and creamy. Tip: Use full fat ricotta for best texture.
- In another bowl, mix flour, baking powder, and salt to evenly distribute the leavening.
- Add dry ingredients to wet ingredients and gently stir until just combined. Tip: Avoid overmixing to keep pancakes fluffy.
- Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup batter per pancake and cook until bubbles form on top, then flip and cook until golden.
- Repeat with remaining batter and keep pancakes warm before serving.
Notes
- These pancakes are best served warm with syrup or fresh fruit.
- For a lighter texture, separate the eggs and beat the egg whites until stiff peaks form, then fold them into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg