Description
Indulge in the ultimate breakfast treat with these fluffy, tangy Lemon Ricotta Pancakes. Bursting with fresh citrus flavors and a light, airy texture, these pancakes are the perfect way to start your day.
Ingredients
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 tablespoon white sugar
– 1 1/4 cups whole milk
– 1 cup ricotta cheese
– 2 large eggs
– 3 tablespoons unsalted butter, melted
– 1 tablespoon grated lemon zest
Instructions
1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, ricotta, eggs, and melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined (do not overmix).
4. Fold in the lemon zest.
5. Heat a lightly oiled griddle or nonstick skillet over medium heat.
6. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
7. Cook until bubbles appear on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
8. Serve hot, with your favorite toppings like fresh berries, maple syrup, or powdered sugar.
Notes
For a thicker batter, add an extra 1-2 tablespoons of ricotta cheese. For a lemon-lime twist, use a combination of lemon and lime zest. These pancakes can be kept warm in a 200°F oven until ready to serve.
- Prep Time: 15
- Cook Time: 15
- Category: Desserts
- Method: Stovetop
- Cuisine: American