Lemon Ricotta Breakfast Pancakes
Fluffy and light pancakes infused with creamy ricotta and vibrant lemon zest, perfect for any morning indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta
- 1 cup flour
- 2 eggs
- 3/4 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp sugar
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Butter for cooking
Instructions
- Whisk together the ricotta, eggs, milk, lemon zest, lemon juice, vanilla, and sugar in a large bowl until creamy and slightly airy.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt; whisk to distribute evenly.
- Fold the dry ingredients gently into the ricotta mixture until just combined, with a few lumps remaining.
- Melt butter in a skillet over medium heat, ensuring a perfectly sizzling surface.
- Pour about 1/4 cup of pancake batter onto the skillet; cook until bubbles form (2-3 minutes), then flip and brown the other side. Repeat with remaining batter.
- Serve warm, topped with fresh berries, maple syrup, or powdered sugar.
Notes
For extra flavors, consider adding chocolate chips, blueberries, or herbs. Always avoid overmixing the batter.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg