Description
Fluffy and tangy lemon ricotta pancakes, perfect for a weekend brunch. Light texture with a hint of citrus.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix ricotta, eggs, milk, lemon zest, lemon juice, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Heat a pan over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup batter for each pancake.
- Cook until bubbles form, then flip and cook until golden.
- Serve warm with maple syrup or fresh berries.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Adjust lemon zest to taste.
- For extra richness, top with whipped cream.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American