Lemon Ricotta Pancakes
Delight in the fluffy and zesty taste of Lemon Ricotta Pancakes, a breakfast favorite that combines the richness of ricotta with the fresh citrus burst of lemon, making it an irresistible choice for any brunch lover. Perfectly fluffy with a hint of tang, these pancakes are sure to satisfy your morning cravings.
Prep time: 10 minutesCook time: 5 minutesServes: 4
Ingredients
1 cup all-purpose flour
1 tbsp granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup ricotta cheese
1 large egg
1 cup buttermilk
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
Butter for cooking
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the ricotta cheese, egg, buttermilk, lemon zest, lemon juice, and vanilla extract.
3. Gently fold the wet ingredients into the dry ingredients until just combined; some lumps are okay.
4. Preheat a non-stick skillet over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
7. Serve warm with your favorite syrup or fresh fruit.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place pancakes in a toaster on a low setting or warm in a skillet over medium heat until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/lemon-ricotta-pancakes
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.
