Description
Make bright and fluffy lemon ricotta pancakes, perfect for a sunny summer breakfast or brunch that kids will love.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 cup ricotta cheese
- 2 large eggs, lightly beaten
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons melted unsalted butter, plus more for greasing
- Maple syrup, fresh berries, or whipped cream for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the milk, ricotta cheese, eggs, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Gently stir in the melted butter.
- Heat a lightly buttered griddle or non-stick pan over medium heat.
- Pour about ¼ cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges are set. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- You can substitute whole milk yogurt for ricotta cheese if needed.
- These pancakes freeze well. Let them cool completely, then store in an airtight container or freezer bag for up to 1 month. Reheat in the toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg