Description
Light, tangy, and tender, these pancakes are a bright start to any morning, featuring moist ricotta and zesty lemon for a fresh twist.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 lemon, zested and juiced
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- Zest and juice the lemon. Measure the ricotta, milk, eggs, and sugar. Warm a skillet over medium heat.
- In a mixing bowl, whisk together the ricotta, milk, eggs, lemon zest, and lemon juice until smooth. In another bowl, combine flour, sugar, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Melt butter or add oil to the skillet. Pour 1/4-cup portions of batter for each pancake. Cook until bubbles form, about 2–3 minutes. Flip and cook until golden brown, about 1–2 minutes more.
- Transfer cooked pancakes to a plate and keep warm. Serve warm with syrup, fruit, or yogurt; garnish with extra lemon zest if desired.
Notes
Use room-temperature ingredients for a smoother batter; don’t overmix to keep pancakes fluffy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 17g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 130mg