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Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes that Will Brighten Your Morning

These delightful Lemon Ricotta Pancakes are fluffy, zesty, and perfect for a bright morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Substitute with whole wheat flour for a healthier option.
  • 2 tablespoons Granulated sugar Can be replaced with honey or maple syrup.
  • 1 tablespoon Baking powder Ensure it’s fresh for maximum fluffiness.
  • 1 teaspoon Baking soda Use with acidic buttermilk for best results.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 cup Buttermilk Can be swapped for almond milk with vinegar.
  • 1 cup Ricotta cheese Whole milk ricotta is preferred.
  • 2 large Eggs Can use flaxseed meal mixed with water for a vegan option.
  • 2 tablespoons Unsalted butter Use coconut oil for a dairy-free substitute.
  • 2 tablespoons Lemon juice Freshly squeezed is key.
  • 1 tablespoon Lemon zest Don’t skip for the best taste.
Optional Toppings
  • 1 cup Fresh berries Choose your favorites.
  • 1 cup Powdered sugar For a light dusting.
  • 1/2 cup Maple syrup For drizzling over pancakes.
  • 1 cup Whipped cream Adds rich creaminess.

Equipment

  • Mixing bowl
  • Griddle or non-stick skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, mix the buttermilk, ricotta cheese, eggs, melted unsalted butter, lemon juice, and lemon zest until smooth.
  3. Pour the wet mixture into the dry ingredients, gently folding them together. It's fine if a few lumps remain.
  4. Allow the batter to rest for 5 to 10 minutes at room temperature.
  5. Heat a lightly oiled griddle or non-stick skillet over medium heat. Ladle 1/4 cup of batter for each pancake.
  6. Cook for 2 to 3 minutes or until bubbles form. Flip and cook for another 2 to 3 minutes until golden brown.
  7. Transfer to a warm plate and serve with optional toppings.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 24gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Serving with fresh berries or maple syrup enhances the flavor and presentation of these pancakes.

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