Description
These Easy, Fluffy Lemon Ricotta Pancakes are a delightful breakfast treat that combines the tangy flavor of lemon with creamy ricotta cheese. They are light, fluffy, and perfect for a leisurely weekend brunch.
Ingredients
Scale
- 4 large eggs
- 1 medium lemon
- 1 cup whole-milk ricotta cheese
- 1/2 cup whole or 2% milk
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Unsalted butter, for cooking
- For topping: citrus segments, fresh berries, lemon curd, or maple syrup
Instructions
- Prepare the Batter: In a mixing bowl, whisk together eggs, lemon zest, ricotta, and milk. Add flour, sugar, baking powder, and salt. Mix until just combined.
- Cook the Pancakes: Heat butter in a skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
- Serve: Top with desired toppings like citrus segments, berries, lemon curd, or maple syrup. Enjoy!
Notes
- You can customize these pancakes with your favorite toppings like whipped cream, honey, or nuts.
- For added citrus flavor, squeeze a little fresh lemon juice over the pancakes before serving.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: Lemon Ricotta Pancakes, Fluffy Pancakes, Easy Breakfast Recipe