Lemon Ricotta Pancakes
Fluffy, creamy pancakes infused with fresh lemon zest and ricotta cheese, perfect for a delightful breakfast or brunch.
Ingredients
- 1½ cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup ricotta cheese
- ¾ cup milk
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.In another bowl, mix ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.Combine the wet and dry ingredients, stirring gently until just combined (do not overmix).Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Notes
- For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
- Adjust lemon zest and juice to taste for a stronger or milder citrus flavor.