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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes: Fluffy Zingy Delights for Brunch

Delight your brunch with these lemon ricotta pancakes, combining fluffy texture and zesty flavor for a refreshing breakfast experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup Ricotta Cheese store-bought or homemade
  • 1 cup All-Purpose Flour no substitutions recommended
  • 1 cup Milk can use almond or non-dairy milk
  • 2 large Eggs separate yolks from whites for fluffiness
  • 2 tablespoons Granulated Sugar can use honey or maple syrup as alternative
  • 2 teaspoons Baking Powder ensure freshness for best rise
  • 1/2 teaspoon Salt standard table salt
  • 1 tablespoon Lemon Zest essential for lemony punch
  • 1 tablespoon Lemon Juice can substitute with lime juice
  • 1 tablespoon Butter or Oil for cooking
Optional Toppings
  • to taste Maple Syrup drizzle on top
  • to taste Fresh Berries vibrant for presentation
  • to taste Powdered Sugar for a touch of elegance
  • to taste Greek Yogurt pairs well with lemon

Equipment

  • Medium Bowl
  • Separate Bowl
  • Spatula
  • electric mixer
  • non-stick skillet

Method
 

Preparation Steps
  1. In a medium bowl, whisk together ricotta cheese, milk, egg yolks, sugar, lemon zest, and lemon juice until smooth and creamy, about 2 minutes.
  2. In a separate bowl, sift all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until combined.
  3. Beat the egg whites in a clean bowl until soft peaks form, then gently fold the beaten whites into the batter.
  4. Preheat a non-stick skillet over medium heat for 2 minutes, adding butter or oil to coat the pan.
  5. Pour 1/4 cup of batter onto the skillet for each pancake; cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes.
  6. Serve warm topped with maple syrup, berries, or powdered sugar.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 120mgIron: 0.5mg

Notes

Avoid overmixing to maintain fluffiness. Make ahead and store in the fridge for up to 2 days or freeze for 2 months.

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