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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Delight in these fluffy Lemon Ricotta Pancakes, a zesty twist on breakfast classics that will brighten your morning.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup ricotta cheese
  • 1 tablespoon lemon zest
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1 pinch salt
  • 2 large eggs
  • 1/2 cup milk
  • maple syrup to taste
  • fresh berries to taste
  • powdered sugar to taste

Equipment

  • Mixing Bowl
  • whisk
  • Skillet
  • spatula

Method
 

  1. In a mixing bowl, combine the flour, baking powder, sugar, and salt.
  2. In another bowl, mix the ricotta, lemon zest, eggs, and milk until well combined.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  4. Preheat a skillet over medium heat and lightly grease it.
  5. Pour a scoop of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
  6. Flip and cook the other side until golden brown, about 2-3 minutes more.
  7. Serve warm with maple syrup, fresh berries, and a dusting of powdered sugar.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10g

Notes

Feel free to swap out the lemon for other citrus fruits or add ingredients like vanilla extract or chocolate chips for a different twist.

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