Fluffy Lemon Ricotta Pancakes
Experience the perfect blend of zesty lemon and creamy ricotta in these fluffy pancakes, ideal for a refreshing breakfast or brunch.
Prep time: 10 minutesCook time: 3 minutesServes: 4
Ingredients
1 cup all-purpose flour
2 tbsp granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup ricotta cheese
1/2 cup milk
2 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest
2 tbsp unsalted butter (melted)
1 tsp vanilla extract
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine ricotta cheese, milk, eggs, lemon juice, lemon zest, melted butter, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
5. Pour 1/4 cup batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
6. Flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, adjusting heat as necessary.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat pancakes in a toaster or microwave until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
