Fluffy Lemon Ricotta Pancakes
Delight in these airy and zesty pancakes made creamy with ricotta cheese and enhanced with fresh lemon for a perfect breakfast treat.
Ingredients
Pancake Batter
- 1 cup ricotta cheese Can substitute with Greek yogurt or cottage cheese.
- 1 cup all-purpose flour Can be substituted with whole wheat flour or a gluten-free blend.
- 2 large eggs For a vegan option, substitute with flax eggs.
- 1/4 cup sugar Adjust sweetness as desired.
- 1/2 cup milk Use dairy-free milk for a vegan version.
- 1 unit lemon zest Freshly grated for best flavor.
- 2 tablespoons lemon juice Freshly squeezed.
- 1 tablespoon baking powder
- 1 pinch salt
- as needed unit butter or oil For cooking.
Instructions
Preparation
- In a bowl, mix together the ricotta cheese, eggs, milk, lemon zest, and lemon juice until well combined.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine both mixtures until just mixed, being careful not to over-mix.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup, powdered sugar, or fresh fruit.
Notes
Can be made ahead and frozen for easy breakfasts. Store in an airtight container for up to three months. Add-ins like blueberries or chocolate chips can be included at the last moment before cooking.