Description
Light and fluffy pancakes made with creamy ricotta and bright lemon zest – perfect for a fresh and zesty brunch.
Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 2 large eggs
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a bowl, whisk ricotta, eggs, vanilla, lemon zest, and juice until smooth.
- In another bowl, whisk flour, sugar, baking powder, and salt.
- Fold dry ingredients into the wet mixture. Do not overmix.
- Heat a greased non-stick skillet over medium heat.
- Pour ¼ cup batter per pancake. Cook 2–3 mins per side until golden.
- Serve warm with toppings like maple syrup, berries, or lemon curd.
Notes
-
For extra fluffiness, beat egg whites separately and fold them in last.
-
Let batter rest for 10–15 minutes before cooking.
-
Optional add-ins: blueberries, poppy seeds, or a swirl of lemon curd.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 280