Lemon Ricotta Pancakes
User Reviews
4.9
Lemon Ricotta Pancakes
Description
The Lemon Ricotta Pancakes recipe combines all-purpose flour with baking powder and sugar in a dry mixture, then gently folds in a wet blend of milk, ricotta cheese, eggs, vanilla, freshly squeezed lemon juice, and lemon zest. Careful folding prevents over-mixing, preserving pancake fluffiness. Cooking on a medium griddle buttered lightly yields pancakes that are golden brown outside with tender, moist interiors.
The lemon juice and zest impart a sweet-tart brightness that contrasts softly with the creamy ricotta, enhancing the overall flavor without overpowering. The texture is light but rich from the cheese, giving these pancakes a unique lift over standard versions.
These pancakes can be served with additional ricotta, lemon zest, powdered sugar, or fresh blueberries for added contrast and brightness. They complement a range of breakfast spreads and can also be enjoyed with maple syrup or whipped cream. The recipe suggests using lower-fat ricotta rather than fat-free to maintain better flavor and texture.
Separating dry and wet ingredients and folding gently helps avoid tough pancakes. The use of fresh lemon components contributes notable freshness and tang. These pancakes blend sweet and citrusy notes while keeping a soft, fluffy bite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar granulated white
- ½ teaspoon salt
- 1 cup milk
- 1/2 cup ricotta cheese
- 2 egg large
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice fresh
- 1 tablespoon lemon zest fresh
- 2 tablespoons butter for cooking
OPTIONAL FOR SERVING
- ricotta extra; zest for lemon
- lemon
- powdered sugar
- blueberries
Instructions
- Grab two bowls, one large, one medium.
- In the large bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt until well combined.
- In the medium bowl, add the milk and ricotta and whisk until well blended. Then add the eggs, beating between each. Then add the vanilla, lemon juice and lemon zest.
- Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until JUST combined. Don’t over mix – you’ll have tough pancakes. We want fluffy pancakes!
- Melt or brush butter onto a large griddle and heat to medium.
- Add pancake batter, a cup at a time (or smaller if you want smaller pancakes).
- When you get bubbles, flip the pancakes over and cook on the other side. Should be a minute or two per side, and golden brown.
OPTIONAL
- Serve with extra ricotta, lemon zest, powdered sugar and blueberries.
- Devour.
Notes
- Use lower-fat ricotta rather than fat-free for better flavor and texture; homemade ricotta can also be used.
- Separate bowls for wet and dry ingredients and gentle folding prevent tough pancakes by avoiding overmixing.
- The lemon juice and zest give the pancakes a tart but sweet flavor, distinguishing them from regular pancakes.
- Serve with extras like powdered sugar, additional ricotta, lemon zest, blueberries, or maple syrup to complement the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 102mg | 34% |
| Sodium | 961mg | 40% |
| Potassium | 498mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 284mg | 28% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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