Description
Lemon ricotta breakfast pancakes are a delightful way to start your day with a burst of flavor. Fluffy and light, these pancakes are infused with fresh lemon zest and creamy ricotta cheese, creating a perfect balance of sweetness and tang. Ideal for lazy brunches or quick weekday breakfasts, they can be topped with maple syrup or fresh berries for an extra touch of indulgence. Elevate your morning routine with this easy-to-make recipe that promises to impress!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 1 cup milk (whole or any preferred type)
- 1 tablespoon baking powder
- 2 tablespoons sugar (adjust to taste)
- Zest and juice of 1 large lemon
- 3 tablespoons melted butter
Instructions
- In a large bowl, whisk together flour, baking powder, and sugar until well combined.
- In another bowl, mix the ricotta cheese, milk, melted butter, eggs, lemon zest, and juice until smooth.
- Gently fold the wet ingredients into the dry mixture until just combined; avoid overmixing.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter for each pancake onto the skillet; cook for 3-4 minutes or until bubbles form on top.
- Flip pancakes and cook for an additional 2-3 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (approximately 150g)
- Calories: 290
- Sugar: 6g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg