Description
These Easy, Fluffy Lemon Ricotta Pancakes are a delightful breakfast treat that combines the tangy flavor of lemon with creamy ricotta cheese. They are light, fluffy, and perfect for a leisurely morning meal.
Ingredients
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- 4 large eggs
- 1 medium lemon
- 1 cup whole-milk ricotta cheese
- 1/2 cup whole or 2% milk
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Unsalted butter, for cooking
- For topping: citrus segments, fresh berries, lemon curd, or maple syrup
Instructions
- Prepare the Batter: In a large bowl, whisk together eggs, lemon zest, ricotta, and milk. In a separate bowl, combine flour, sugar, baking powder, and salt. Gradually mix dry ingredients into wet until just combined.
- Cook the Pancakes: Heat butter in a skillet over medium heat. Pour 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve: Top pancakes with desired toppings like citrus segments, berries, lemon curd, or maple syrup.
Notes
- For extra lemon flavor, squeeze some fresh lemon juice into the batter.
- You can customize the toppings to suit your taste preferences.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg