Fluffy Lemon Ricotta Pancakes

Delightfully light and airy pancakes made with ricotta cheese and fresh lemon, perfect for breakfast or brunch.

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch

Cuisine American

Servings 4 pancakes

Calories 200 kcal

1 cup Ricotta cheese The star ingredient that makes the pancakes fluffy and moist.
1 cup All-purpose flour Provides the structure for the pancakes.
2 tablespoons Sugar A touch of sweetness balances the tartness of the lemon.
1 tablespoon Baking powder Helps the pancakes rise and become light.
1/2 teaspoon Salt Enhances the overall flavor.
2 large Eggs Add richness and help bind the ingredients together.
1/2 cup Milk Adds moisture and helps achieve the right batter consistency.
1 tablespoon Lemon zest Fresh lemon zest gives a bright, citrusy flavor.
2 tablespoons Lemon juice Adds a refreshing tang that complements the ricotta.
as needed tablespoons Butter or oil For greasing the pan for perfectly cooked pancakes.

Gather all your ingredients and equipment.
In a large mixing bowl, combine ricotta cheese, eggs, milk, lemon zest, and lemon juice. Whisk until smooth and creamy.
In a separate bowl, mix together flour, sugar, baking powder, and salt until evenly combined.
Gently fold the dry ingredients into the ricotta mixture until just combined. Be careful not to overmix.
Heat a non-stick skillet or griddle over medium heat and grease with butter or oil.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface.
Flip the pancakes and cook for another 2-3 minutes until golden brown.
Repeat until all batter is used, keeping pancakes warm in a low oven if necessary.
Serve warm with your favorite toppings.

These pancakes are versatile and can be customized with fruits, nuts, or chocolate chips. Enjoy them with maple syrup, fresh berries, or yogurt.

Keyword Lemon, Pancakes, Ricotta