Description
Lemon Ricotta Pancakes are a delightful twist on the classic pancake, offering a light and fluffy texture infused with the bright flavors of fresh lemon. These pancakes are perfect for any occasion, from casual weekend brunches to special breakfast gatherings. The addition of creamy ricotta cheese ensures each bite is tender and rich, making them an impressive dish for family or guests. With just 10 minutes of prep time, these pancakes are quick and easy to make, allowing you to focus on enjoying a delicious breakfast experience.
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
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the 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 add butter or oil. Pour 1/4 cup of batter for each pancake.
- Cook for 2-3 minutes until bubbles form on top; flip and cook for another minute until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American-Italian
Nutrition
- Serving Size: 2 pancakes (200g)
- Calories: 310
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg