Lemon Ricotta Pancakes Recipe
Lemon Ricotta Pancakes are light, fluffy, and packed with a bright citrus flavor that perfectly complements the creamy texture of ricotta cheese. These pancakes are ideal for a weekend brunch, offering a delightful twist on the classic pancake recipe with a rich, zesty, and refreshing taste.
Equipment
- Mixing bowls
- Whisk
- Skillet or griddle
- Spatula
- Zester
Ingredients
- 1/2 cup all-purpose flour the MVP of pancake ingredients
- Two tablespoons sugar because a bit of sweetness goes a long way
- Two teaspoons of baking powder the secret to that perfect fluff
- 1/2 teaspoon baking soda baking powder's partner in crime
- 1/4 teaspoon salt just a pinch to balance things out
- One cup of ricotta cheese the star of our show!
- Two large eggs to bind it all together
- One cup of milk whole milk for extra richness, but any kind works
- Zest of 2 lemons don't skimp on this zesty goodness!
- Two tablespoons fresh lemon juice for that extra zing
- Two tablespoons melted butter because butter makes everything better
- Vegetable oil or butter for cooking dealer's choice
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine ricotta, milk, egg yolks, lemon zest, lemon juice, and vanilla extract.
- Fold the dry ingredients into the wet ingredients.
- In another bowl, whisk the egg whites until stiff peaks form and gently fold them into the batter.
- Heat a skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges are golden, about 2-3 minutes per side.
- Serve with syrup, powdered sugar, or fresh fruit.
Notes
Don't overmix the batter because it affects the taste of your pancakes
Let the batter rest for 5 minutes.
Use a scoop for even-sized pancakes.
Add a drop of lemon extract for extra flavor.
Let the batter rest for 5 minutes.
Use a scoop for even-sized pancakes.
Add a drop of lemon extract for extra flavor.