Description
Lemon Ricotta Pancakes are a delightful breakfast treat that combines creamy ricotta cheese and the zesty brightness of fresh lemon. This light and fluffy pancake recipe is perfect for weekend brunches or special mornings when you want to impress your family and friends. With a simple preparation process, these pancakes elevate traditional flavors and provide a nutritious start to your day. Serve them warm with maple syrup, fresh berries, or a dollop of whipped cream for an indulgent breakfast experience. These pancakes are not only delicious but also versatile, making them an excellent choice for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; lumps are okay.
- Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on top; flip and cook for another 1-2 minutes until golden brown.
- Serve warm topped with maple syrup and garnished with fresh lemon wedges or mint.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 pancakes (120g)
- Calories: 260
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg