Description

Light, fluffy ricotta lemon pancakes with a tender, melt-in-your-mouth texture and bright citrus flavor that feel luxurious yet easy enough for any morning.

Ingredients

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup ricotta cheese

1 large egg

3/4 cup milk

1 tablespoon lemon zest

1 tablespoon lemon juice

1 tablespoon melted butter

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Instructions

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, mix the ricotta cheese, egg, milk, lemon zest, lemon juice, and melted butter until smooth.
Gently combine the wet and dry ingredients, mixing just until incorporated.
Heat a non-stick skillet over medium heat and lightly grease if needed.
Pour about 1/4 cup of batter per pancake onto the skillet.
Cook until bubbles form on the surface and edges look set.
Flip and cook until the second side is golden brown.
Serve warm with maple syrup, honey, or desired toppings.

Notes

Avoid overmixing to keep pancakes light and fluffy.

Whole milk ricotta gives the best texture.

Add berries to the batter for extra flavor.

Cook over medium heat to prevent burning.

Delicious with powdered sugar or whipped cream for brunch.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 260
Sugar: 6 g
Sodium: 320 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 55 mg