Description
Fluffy, zesty Lemon Ricotta Pancakes made with fresh lemon juice and creamy ricotta, perfect for a light yet indulgent breakfast or brunch.
Ingredients
Scale
- 1 cup ricotta cheese
- 3 large eggs
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (for cooking)
Instructions
- In a large bowl, mix together ricotta cheese, eggs, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
- In a separate bowl, whisk together flour, baking powder, and salt until well combined.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
- Heat 1 tablespoon of butter in a large skillet or griddle over medium heat until bubbling.
- Ladle about 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until bubbles form on the surface and edges look set.
- Flip the pancake carefully and cook for another 1-2 minutes, or until golden brown. Repeat with remaining batter, adding butter as needed.
- Serve warm, stacked on a plate with your choice of toppings.
Notes
- Use room temperature ricotta and eggs for a smoother batter.
- Do not skip the lemon zest—it adds essential flavor.
- Test the skillet temperature with a small amount of batter first.
- To make pancakes extra fluffy, separate and whip the egg whites before folding them in.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg
Keywords: lemon ricotta pancakes, lemon pancakes, fluffy pancakes, brunch recipe, ricotta pancakes