Lemon Ricotta Pancakes

Start your day off bright with a stack of these sunny Lemon Ricotta Pancakes! Infused with fresh lemon juice and zest, these fluffy treats are light, airy, and bursting with citrus flavor. The added bonus of creamy ricotta cheese takes them to the next level of breakfast delight.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1 cup whole-milk ricotta cheese
• Confectioners’ sugar, for dusting

Instructions

Preheat your non-stick skillet or griddle over medium heat. In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, whisk together milk, egg, melted butter, lemon juice, and lemon zest until well combined. Add the dry ingredients to the wet ingredients and whisk until smooth.

Fold in the ricotta cheese until no white streaks remain.

Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.

Flip the pancakes and cook for another 1-2 minutes, until golden brown.

Serve warm, dust with confectioners’ sugar, and get ready for a delicious breakfast!

Notes

Make sure to use room temperature ingredients, especially the eggs and milk, to ensure tender and fluffy pancakes.

Also, don’t overmix the batter, as it can lead to tough pancakes.

Freshly squeezed lemon juice is a must in this recipe, as it provides a nice brightness and flavor to the pancakes.

Don’t skip it or substitute with bottled lemon juice! Use high-quality ricotta cheese that’s not too wet or too dry.

You want it to be creamy and smooth, so it can add moisture and flavor to the pancakes.

If you’re using a non-stick skillet, make sure it’s heated properly before adding the batter.

You should see a slight sheen on the surface before adding the pancakes.

Don’t overcrowd the skillet or griddle, cook the pancakes in batches if necessary.

You want to have enough room to flip them easily and cook them evenly.

These pancakes freeze beautifully, so you can make a batch and store them in an airtight container for up to 2 months.

Simply toast or microwave them to reheat.

Nutrional Value

• Calories: 240
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 8g