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Lemon Ricotta Pancakes

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Deliciously soft and fluffy pancakes with a delightful citrus twist, perfect for any breakfast occasion.

Ingredients

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  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • Butter or oil for cooking

Instructions

  1. Whisk the Wet Ingredients: In a large mixing bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, and lemon juice until smooth.
  2. Mix the Dry Ingredients: In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture, stirring only until just mixed.
  4. Preheat the Skillet: Heat a non-stick skillet or griddle over medium heat and add butter or oil.
  5. Pour the Batter: Using a measuring cup, pour 1/4 cup of the pancake batter onto the skillet for each pancake.
  6. Cook Until Bubbly: Cook until bubbles form on the surface of the pancakes, about 2-3 minutes.
  7. Flip and Finish Cooking: Gently flip the pancakes and cook until golden brown on the other side, about another 2-3 minutes.
  8. Serve and Enjoy: Serve warm with maple syrup, fresh berries, or powdered sugar.

Notes

Use room temperature ingredients for a smoother batter. Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://www.nailzspa.com/lemon-ricotta-pancakes-2/

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