Oh, let me tell you about my absolute favorite breakfast treat—lemon ricotta pancakes! These pancakes are like a little slice of sunshine on your plate, fluffy and tangy with just the right hint of sweetness. The ricotta gives them this amazing texture, making each bite melt in your mouth. I remember the first time I made these on a lazy Sunday morning. The smell of lemon zest wafting through the kitchen was enough to wake everyone up with excitement. I served them warm with a drizzle of maple syrup and fresh berries, and it instantly turned into a family favorite! Trust me, once you try these, you’ll be dreaming about them on weekdays too!
Ingredients for Lemon Ricotta Pancakes
To whip up these delightful lemon ricotta pancakes, you’ll need just a handful of simple ingredients. Here’s what you’ll want to gather:
- 1 cup ricotta cheese: Make sure it’s fresh for the best creamy texture.
- 1 cup all-purpose flour: This will give our pancakes that fluffy bite.
- 2 large eggs: The eggs help bind everything together and add richness.
- 1/4 cup milk: You can use whole milk for a creamier result or any milk you prefer.
- 1/4 cup sugar: Just the right amount to balance the tangy lemon flavor.
- 1 tablespoon lemon zest: This adds that zesty brightness we love!
- 1 tablespoon baking powder: The secret to making these pancakes rise beautifully.
- 1/2 teaspoon salt: Just a pinch to enhance all the flavors.
- Butter for cooking: Use this to grease the skillet and get those pancakes golden brown.
With these ingredients, you’re well on your way to pancake perfection! Happy cooking!
How to Prepare Lemon Ricotta Pancakes
Now that you have all your ingredients ready, let’s dive into making these fluffy lemon ricotta pancakes! I promise, it’s super straightforward, and you’ll be flipping pancakes like a pro in no time!
Mixing Wet Ingredients
Start by grabbing a medium-sized bowl, and toss in your 1 cup of ricotta cheese, 2 large eggs, and 1/4 cup of milk. Whisk them together until everything is well combined and creamy. You want that ricotta to be nicely blended with the eggs and milk—this is where the magic starts to happen!
Preparing Dry Ingredients
In a separate bowl, mix together 1 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, 1 tablespoon of lemon zest, and 1/2 teaspoon of salt. Make sure to whisk these dry ingredients well to ensure they’re evenly distributed. This step is super important because it helps everything rise beautifully and gives you that light, fluffy texture!
Combining Ingredients
Alright, it’s time to bring the wet and dry mixtures together! Gently fold your wet ingredients into the dry ingredients until just combined. Be careful not to overmix—this is key for keeping those pancakes nice and airy. A few lumps are totally okay; we want to preserve that fluffy goodness!
Cooking the Pancakes
Now, heat a skillet over medium heat and add a pat of butter—about a tablespoon should do. Once the butter is melted and bubbling, pour about 1/4 cup of batter onto the skillet for each pancake. Cook them until you see bubbles forming on the surface—this usually takes about 2-3 minutes. When the edges start to look set, flip them carefully and cook for another 2 minutes until they’re golden brown. Oh, the aroma will be heavenly!
Serving Suggestions
Once your pancakes are done, serve them warm—because who doesn’t love warm pancakes? You can drizzle them with maple syrup, pile on some fresh berries, or even add a dollop of whipped cream. Feel free to get creative with toppings like yogurt or a sprinkle of powdered sugar for that extra touch. Enjoy every fluffy bite!
Tips for Success
To make sure your lemon ricotta pancakes turn out perfectly every single time, I’ve got a few handy tips to share with you! Trust me, these little tricks can make a world of difference.
- Adjust the lemon zest: If you’re a fan of that zesty punch, feel free to add more lemon zest for an extra burst of flavor. But if you prefer a milder taste, just reduce the amount a bit. It’s all about your personal preference!
- Keep them warm: If you’re making a big batch for family or friends, keep the pancakes warm in the oven. Just set the oven to a low temperature (around 200°F or 93°C) and place the pancakes on a baking sheet. This way, everyone gets to enjoy them warm and fluffy!
- Don’t rush the cooking: Be patient while cooking! Make sure your skillet is at the right temperature before pouring in the batter. Too hot, and the pancakes will burn; too cool, and they’ll turn out rubbery. Medium heat is your best friend here!
- Experiment with toppings: Don’t be afraid to mix things up with your toppings! Fresh fruit, flavored syrups, or a sprinkle of nuts can elevate your pancakes from delicious to absolutely divine.
- Use a non-stick skillet: If you have a non-stick pan, it’s a game changer! It helps prevent sticking and ensures those pancakes flip beautifully without falling apart.
With these tips in your back pocket, you’ll be a pancake pro in no time! Happy flipping!
Nutritional Information
So, if you’re curious about the nutritional goodness packed into these lemon ricotta pancakes, here’s the scoop! Each serving, which is about two pancakes, contains approximately:
- Calories: 300
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 250mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 5g
- Protein: 10g
Keep in mind, these values are estimates based on typical ingredients used, so they might vary a bit depending on what you choose. But hey, knowing you’re enjoying a delicious breakfast that packs a nutritious punch is always a win! Enjoy every bite!
FAQ About Lemon Ricotta Pancakes
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can swap out all-purpose flour for whole wheat flour if you’d like a heartier pancake. Just keep in mind that the texture might be a tad denser, but they’ll still be delicious! You might also want to add a splash more milk to keep them nice and fluffy.
How do I store leftover pancakes?
If you happen to have any leftovers (which is rare in my house!), just let the pancakes cool completely, then stack them with a piece of parchment paper in between to prevent sticking. Store them in an airtight container in the fridge for up to 3 days. You can also freeze them—just wrap them tightly in plastic wrap or foil for up to 2 months. When you’re ready to enjoy, simply reheat in the toaster or microwave!
Can I make these pancakes ahead of time?
You bet! You can prepare the batter the night before and store it in the fridge until you’re ready to cook. Just give it a gentle stir before pouring it onto the skillet. If you make the pancakes ahead, just keep them warm in the oven as mentioned earlier or reheat them when you’re ready to serve. They’re perfect for brunch gatherings or busy mornings!
Why You’ll Love This Recipe
- Fluffy and Light: These pancakes are incredibly fluffy thanks to the ricotta, making every bite feel like a cloud of deliciousness!
- Bright and Tangy Flavor: The lemon zest adds a refreshing burst that perfectly balances the richness of the ricotta.
- Quick and Easy: With just a few simple steps, you can whip up a batch in no time—perfect for busy mornings or leisurely brunches!
- Versatile Enjoyment: Whether you top them with syrup, fresh fruit, or even yogurt, they adapt beautifully to your personal taste.
- Make Ahead Friendly: You can prep the batter the night before or freeze pancakes for an easy breakfast any day of the week!
- Kid-Approved: These pancakes are always a hit with kids (and adults too!), making them a delightful family breakfast option.
Equipment Needed
Before you dive into making these scrumptious lemon ricotta pancakes, let’s gather the essential tools you’ll need. Having the right equipment makes everything smoother and more enjoyable!
- Mixing bowls: You’ll need at least two—one for the wet ingredients and one for the dry. I love using glass bowls because they’re easy to clean and you can see what’s inside!
- Whisk: A good whisk is crucial for blending your wet ingredients and then mixing everything together. If you have a hand mixer, that works wonders too!
- Measuring cups and spoons: Accurate measurements are key to getting these pancakes just right. Grab a set for both dry and liquid ingredients.
- Skillet or griddle: A non-stick skillet or griddle is perfect for cooking your pancakes evenly. Make sure it’s nice and hot before you start pouring in that batter!
- Spatula: A sturdy spatula will help you flip those pancakes with ease—just be gentle so you don’t lose any fluffy goodness!
- Oven-safe dish: If you’re making a large batch, an oven-safe dish can keep your pancakes warm while you finish cooking the rest.
With these tools in hand, you’re all set for a pancake-making adventure! Let’s get to it!
For more information on the health benefits of lemon, check out this Healthline article.
To learn more about ricotta cheese and its uses, visit this The Spruce Eats guide.
Print
Lemon Ricotta Pancakes: 5 Steps to Fluffy Perfection
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Lemon ricotta pancakes are fluffy and tangy, perfect for breakfast.
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Butter for cooking
Instructions
- In a bowl, mix ricotta cheese, eggs, and milk.
- In another bowl, combine flour, sugar, baking powder, lemon zest, and salt.
- Combine wet and dry ingredients until just mixed.
- Heat a skillet over medium heat and add butter.
- Pour batter onto skillet, cooking until bubbles form.
- Flip and cook until golden brown.
- Serve warm with syrup or fresh fruit.
Notes
- You can adjust the lemon zest for more or less tang.
- Keep pancakes warm in the oven if making in batches.
- These pancakes freeze well for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
Keywords: lemon ricotta pancakes
