Description

Lemon Ricotta Pancakes are a delightful breakfast option that combines the creamy texture of ricotta with the bright zest of fresh lemons. These fluffy pancakes are perfect for brightening up your weekend brunch or making any morning feel special. With their tender, airy bite and zesty flavor, they quickly become a family favorite. Serve them warm with maple syrup, fresh fruit, or a dollop of yogurt to elevate your breakfast experience. Easy to prepare and versatile, this recipe is sure to impress at any gathering!

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

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Instructions

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined; some lumps are okay.
Heat a skillet over medium heat and lightly coat with butter or oil.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook until golden brown (another 1–2 minutes).
Serve warm with maple syrup and garnish with fresh lemon wedges.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American-Italian

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 310
Sugar: 6g
Sodium: 350mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 10g
Cholesterol: 90mg