Elevate your breakfast with fluffy Lemon Ricotta Pancakes! A perfect mix of zesty lemon and creamy ricotta for a luxurious morning treat.

Introduction

If you’re looking to elevate your breakfast game, Lemon Ricotta Pancakes are the ultimate choice. These pancakes are light, fluffy, and bursting with the bright flavor of lemon. The addition of creamy ricotta not only enhances the texture but also adds a subtle richness that makes every bite irresistible. Perfect for a weekend brunch, a cozy breakfast in bed, or even a midweek treat, this recipe is as easy to make as it is impressive to serve. Pair them with fresh berries, powdered sugar, or a drizzle of maple syrup for a restaurant-worthy experience at home.

Ingredients

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup milk (whole or 2%)
• Zest of 1 large lemon
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• Butter or oil for cooking
• Optional: powdered sugar, fresh berries, or syrup for serving

Directions

Step 1: Prepare the Batter

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a separate bowl, combine the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are fine.

Step 2: Cook the Pancakes

4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

Step 3: Serve and Enjoy

7. Serve the pancakes warm, stacked high, and garnished with powdered sugar, fresh berries, or a drizzle of maple syrup.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Servings

Makes 10-12 pancakes, serving 4 people.

FAQs

1. Can I use low-fat ricotta?

Yes, low-fat ricotta works well, but the pancakes will be slightly less creamy.

2. Can I substitute the lemon juice?

If you don’t have lemon juice, you can use lime juice or even orange juice for a citrusy twist.

3. Can I make the batter ahead of time?

For the best results, cook the batter immediately. However, you can refrigerate it for up to 24 hours.

4. Can I freeze the pancakes?

Yes, cooked pancakes freeze well. Layer them between parchment paper and store in an airtight container for up to 2 months.

5. Can I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.

Conclusion

Lemon Ricotta Pancakes are the perfect way to start your day with a burst of flavor and a touch of elegance. Their light and airy texture combined with the zing of lemon make them a hit with family and guests alike. Whether you’re serving them for a special occasion or simply treating yourself, these pancakes are sure to impress. Grab your skillet, whip up a batch, and prepare to fall in love with this delightful breakfast dish!