Light, Fluffy, and Infused - Lemon Ricotta Pancakes

Start your day on a bright and delicious note with Lemon Ricotta Pancakes. These pancakes are light, fluffy, and infused with the fresh zest of lemon, balanced by the creamy richness of ricotta cheese.

Whether you're making a weekend brunch or a special breakfast, this recipe is guaranteed to impress.

You’ll Love Lemon Ricotta Pancakes

• Fluffy and Moist: The ricotta adds a creamy texture, while the lemon zest keeps the pancakes light and refreshing.
• Simple Yet Elegant: They’re easy enough for everyday mornings but special enough for entertaining.
• Perfectly Balanced Flavors: The tangy lemon complements the subtle sweetness, making every bite irresistible.

Ingredients for Lemon Ricotta Pancakes

This recipe uses a few simple ingredients to create pancakes that are both rich and refreshing.

Base Ingredients

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt

Wet Ingredients

• ¾ cup milk
• 2 large eggs
• 1 tablespoon lemon zest (from 1-2 lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For Cooking

• Butter or oil (for greasing the pan)

Optional Toppings

• Fresh berries
• Powdered sugar
• Maple syrup or honey

How to Make Lemon Ricotta Pancakes

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
2. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface.
3. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.

Step 3: Serve

1. Stack the pancakes on a plate and top with fresh berries, powdered sugar, or maple syrup.
2. Serve immediately and enjoy the refreshing burst of lemon in every bite.

Tips for Perfect Lemon Ricotta Pancakes

1. Use Fresh Lemons: Fresh lemon zest and juice are essential for the best flavor.
2. Don’t Skip the Ricotta: The ricotta cheese adds moisture and creaminess, making these pancakes stand out.
3. Cook on Medium Heat: This ensures the pancakes cook evenly without burning.
4. Customize the Toppings: Try whipped cream, fruit compotes, or even a dollop of Greek yogurt for a unique twist.

Variations to Try

If you’d like to get creative, here are some fun ways to tweak the recipe:

• Blueberry Lemon Ricotta Pancakes: Fold fresh blueberries into the batter for an extra fruity touch.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Citrus Blend: Replace half the lemon zest and juice with orange or lime for a citrus medley.

Serving Suggestions

Pair these Lemon Ricotta Pancakes with:

• A side of crispy bacon or sausage for a savory contrast.
• Freshly brewed coffee or a frothy cappuccino.
• A tall glass of freshly squeezed orange juice for a citrusy complement.

Lemon Ricotta Pancakes are the perfect way to elevate your breakfast or brunch game. They’re easy to make, full of vibrant flavor, and endlessly customizable. Whether you’re cooking for yourself or hosting a gathering, these pancakes are sure to impress.