Description
Indulge in the light and fluffy delight of Lemon Ricotta Pancakes, a gourmet twist on your classic breakfast favorite. Infused with creamy ricotta and zesty lemon, these pancakes are perfect for weekend brunches or special occasions. Each bite is a refreshing burst of citrus that elevates your morning routine and impresses family and friends alike. With an easy preparation process and versatile serving options, you can customize them to suit any taste—whether drizzled with warm maple syrup or topped with fresh berries. Enjoy a delicious start to your day with this elegant pancake recipe!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined (lumps are okay).
- Preheat a non-stick skillet over medium heat and add butter or oil.
- For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface; flip and cook for another 1-2 minutes until golden brown.
- Serve warm with maple syrup and garnish with fresh lemon wedges and mint leaves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg