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Lemon Ricotta Pancakes

Fluffy and creamy pancakes with a refreshing lemon twist, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Mixture
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/4 cup sugar can substitute with honey or sugar substitute
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 1 cup all-purpose flour
  • Pinch of salt
  • Butter or oil for cooking

Method
 

Preparation
  1. In a large mixing bowl, combine the ricotta cheese, eggs, sugar, vanilla extract, lemon zest, and lemon juice. Whisk them together until smooth.
  2. In a separate bowl, mix the all-purpose flour, baking powder, and pinch of salt. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—be careful not to overmix!
Cooking
  1. Place a non-stick skillet or griddle over medium heat. Add a bit of butter or oil to coat the surface.
  2. Pour approximately 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip carefully! Cook for another 1-2 minutes until golden brown.
Serving
  1. Stack your fluffy pancakes and serve warm. Add toppings of your choice, and enjoy!

Notes

For achieving pancake perfection, avoid overmixing the batter to keep them fluffy. Store leftovers in an airtight container; refrigerate for up to 3 days or freeze for a month.