Indulge in a delightful breakfast with these fluffy lemon ricotta pancakes. With a perfect balance of tangy lemon zest and creamy ricotta cheese, these pancakes are sure to become a family favorite.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the ricotta cheese, milk, eggs, lemon juice, and lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or a dusting of powdered sugar. Enjoy your fluffy lemon ricotta pancakes!
