Lemon Ricotta Pancakes
Light and fluffy pancakes with a subtle citrus tang from fresh lemon zest and creamy ricotta, perfect for a quick and flavorful breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 cup (240g) ricotta cheese, whole milk
- 2 large eggs, room temperature
- ½ cup (120ml) milk, whole or 2%
- 1 tablespoon finely grated lemon zest (from 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
- In another bowl, combine ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth but do not overbeat.
- Gently fold the wet mixture into the dry ingredients using a spatula. Stir just until combined; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Add butter and let it melt, coating the surface.
- Pour about ¼ cup (60ml) of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until golden and cooked through. Adjust heat as needed.
Notes
Do not overmix the batter to keep pancakes fluffy. Use fresh lemon zest and juice for best flavor. Keep cooked pancakes warm in a low oven (200°F) if making in batches. For gluten-free option, substitute flour with gluten-free blend including xanthan gum. For dairy-free, use plant-based ricotta and milk.
Nutrition
- Serving Size: About 2 pancakes
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 12
Keywords: lemon ricotta pancakes, fluffy pancakes, lemon zest pancakes, ricotta cheese pancakes, easy breakfast, brunch recipe