Description
Fluffy lemon ricotta pancakes combine bright citrus with creamy ricotta for a light, airy breakfast that feels both indulgent and wholesome.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all‑purpose flour
- 1/4 cup milk
- 1 large egg
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Instructions
- Whisk ricotta, milk, egg, lemon zest, lemon juice, sugar, and salt until smooth.
- Combine flour and baking powder; fold into wet mixture until just combined.
- Let batter rest 5 minutes at room temperature.
- Heat butter in a nonstick skillet over medium heat.
- Pour 1/4 cup batter per pancake; cook until bubbles form, then flip and cook 1‑2 minutes.
- Serve warm with fresh berries or honey.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan‑Frying
- Cuisine: American