Looking for a delicious breakfast or brunch option that will impress your guests or simply satisfy your cravings? Look no further than these Easy, Fluffy Lemon Ricotta Pancakes! These pancakes are bursting with lemony flavor and have a light and airy texture that will leave you wanting more.

Why You’ll Love This Recipe:

Great flavors: The combination of fresh lemon and creamy ricotta cheese creates a delightful flavor profile that is both refreshing and indulgent.
Quick prep time: These pancakes come together in no time, making them perfect for busy mornings or lazy weekends.

Perfect for meal prep: You can easily make a batch of these pancakes ahead of time and reheat them for a quick and delicious breakfast throughout the week.

Ingredient Notes:

Large eggs: provide structure and richness to the pancakes.

Medium lemon: adds a bright, citrusy flavor.

Whole-milk ricotta cheese: gives the pancakes a creamy texture.

Whole or % milk: thins out the batter and adds moisture.
All-purpose flour: provides structure and helps the pancakes rise.

Tablespoon granulated sugar: adds sweetness.

Teaspoon baking powder: helps the pancakes rise and become fluffy.
Teaspoon kosher salt: enhances the flavors.
Unsalted butter, for cooking: prevents sticking and adds flavor.

For topping: citrus segments, fresh berries, lemon curd, or maple syrup: adds extra flavor and freshness to the pancakes.

Step-by-Step Instructions:

In a large mixing bowl, whisk together the eggs, lemon zest, ricotta cheese, and milk until smooth.

Add the flour, sugar, baking powder, and salt to the wet ingredients and mix until just combined.

Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter.
Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.

Flip the pancakes and cook for an additional 1-2 minutes until golden brown.

Serve the pancakes topped with your favorite toppings and enjoy!

Helpful Tips:

Make sure not to overmix the batter to keep the pancakes light and fluffy.

Use a non-stick skillet or griddle to prevent sticking.

For extra lemony flavor, add a splash of lemon juice to the batter.
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

To make the pancakes even fluffier, separate the egg yolks and whites. Beat the egg whites until stiff peaks form and fold them into the batter.

For a richer flavor, use whole-milk ricotta cheese instead of part-skim.
Experiment with different toppings like whipped cream, honey, or jam for a unique twist.

Serving Suggestions:

These Lemon Ricotta Pancakes pair beautifully with fresh berries, a dollop of lemon curd, and a drizzle of maple syrup. Serve them alongside a hot cup of coffee or a glass of freshly squeezed orange juice for a complete breakfast experience.

Storage and Reheating Tips:

To store any leftover pancakes, place them in a single layer in an airtight container and refrigerate for up to 3 days. To reheat, simply pop them in the toaster or microwave until warm.

Frequently Asked Questions:

Can I freeze these pancakes? Yes, you can freeze the pancakes in a zip-top bag for up to 1 month. Simply reheat them in the toaster or microwave when ready to eat.

Can I use a different type of flour? While all-purpose flour works best for this recipe, you can try using whole wheat flour for a healthier twist.

Can I make these pancakes ahead of time? Yes, you can make the batter ahead of time and store it in the refrigerator overnight. Just give it a quick stir before cooking the pancakes.

Conclusion:

These Easy, Fluffy Lemon Ricotta Pancakes are sure to become a new favorite in your breakfast rotation. With their bright and tangy flavor, light and airy texture, and simple preparation, they are perfect for any occasion. Give them a try and let us know what you think!