Description
Lemon Ricotta Pancakes are a delightful breakfast treat that perfectly blend creamy ricotta cheese with vibrant lemon zest, creating a light and fluffy texture. Ideal for special occasions or leisurely weekend brunches, these pancakes bring a refreshing twist to your morning routine. With their elegant flavor profile, they are sure to impress family and friends alike. Serve them warm with maple syrup, fresh fruits, or a dollop of whipped cream for an unforgettable breakfast experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (some lumps are okay).
- Heat a skillet over medium heat and grease it lightly with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (2-3 minutes), then flip and cook until golden brown (1-2 minutes).
- Serve warm with maple syrup and optional garnishes like fresh fruit or mint.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 pancakes (approximately 120g)
- Calories: 290
- Sugar: 7g
- Sodium: 470mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90mg