Lemon Ricotta Pancakes

$- 1 cup ricotta cheese - 2 large eggs - 1/4 cup granulated sugar - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract These ingredients make the base of the pancakes. Ricotta cheese adds moisture and creaminess. The eggs bind everything and add fluffiness. Sugar gives a touch of sweetness. Lemon zest and juice bring in that bright, fresh flavor. The vanilla extract adds a nice depth to the taste. - 1 cup all-purpose flour - 2 teaspoons baking powder - 1/4 teaspoon salt - 1/2 teaspoon baking soda - 1/2 cup milk (or a non-dairy alternative) - Butter or oil for cooking Flour gives structure to the pancakes. Baking powder and baking soda help them rise, making them fluffy. Salt enhances all the flavors. Milk adds moisture, and you can use non-dairy options too. Butter or oil helps cook the pancakes to a golden brown. - Maple syrup and fresh berries - Optional garnishes like powdered sugar and extra lemon zest I love serving these pancakes with warm maple syrup and fresh berries. They add sweetness and a pop of color. You can also sprinkle some powdered sugar on top. A bit of extra lemon zest makes them look and taste even better. {{ingredient_image_1}} Start with a large bowl. Add 1 cup of ricotta cheese, 2 large eggs, and 1/4 cup of granulated sugar. Whisk these together until smooth. The texture should be creamy. Next, add the zest of 1 lemon and 1/4 cup of fresh lemon juice. This mix brings a bright flavor. Whisk again until everything is well combined. In a separate bowl, mix 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of salt, and 1/2 teaspoon of baking soda. Stir these dry ingredients well. This helps the pancakes rise and stay fluffy. Now, we will combine the mixtures. Gradually add the dry mix to the ricotta mixture. Alternate this with 1/2 cup of milk, adding a little at a time. Gently fold the batter together. Be careful not to overmix. A few lumps are okay. This keeps your pancakes light and airy. Preheat a non-stick skillet over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, which should take about 3-4 minutes. Flip the pancakes carefully and cook for an additional 2-3 minutes, until golden brown. Repeat this with the remaining batter. Serve warm, topped with maple syrup and fresh berries. To make great lemon ricotta pancakes, avoid overmixing the batter. Overmixing can lead to tough pancakes. Mix just until you combine the ingredients. If your batter seems too thick, add a splash of milk. This helps keep the pancakes fluffy and light. Adding vanilla extract gives depth to your pancakes. Just one teaspoon can elevate the taste. You can also experiment with different types of zest. Try orange or lime for a fun twist. Each zest brings a new flavor dimension to the dish. For the best results, use a non-stick skillet. It helps prevent sticking and makes flipping easier. Heat your skillet over medium heat. This ensures even cooking. If you use a traditional pan, add more butter or oil to avoid sticking. Cook the pancakes until bubbles form, then flip them for a golden finish. Pro Tips Use Fresh Ingredients: Always opt for fresh lemons and high-quality ricotta for the best flavor in your pancakes. Don’t Overmix the Batter: Gently fold the ingredients together to keep the pancakes light and fluffy. Adjust the Cooking Temperature: If pancakes are browning too quickly, lower the heat to ensure they cook through without burning. Experiment with Add-ins: Consider adding blueberries or poppy seeds to the batter for a delightful twist on classic lemon ricotta pancakes. {{image_2}} You can easily swap ingredients in this recipe. For a non-dairy version, use almond or soy ricotta. For milk, try oat or coconut milk. Both options keep the pancakes creamy and delicious. If you need gluten-free pancakes, use almond flour or a gluten-free flour blend. The taste and texture will still shine through. Get creative with your pancakes! Add fresh berries like blueberries or strawberries right into the batter. They bring a burst of flavor. You can also mix in chocolate chips for a sweet treat. If you want something different, try adding herbs like basil or mint. These herbs give a fresh twist to the classic lemon taste. How you serve these pancakes can change the whole vibe. Stack them high for a fun breakfast tower. You can also serve them as individual pancakes for a lighter feel. For a savory touch, try toppings like avocado or smoked salmon. This gives an exciting contrast to the sweet lemon flavor. Enjoy experimenting with these variations! To keep leftover pancakes fresh, store them in the fridge. Use an airtight container. Place parchment paper between layers to avoid sticking. They can last up to three days in the fridge. If you want to save them for longer, freezing works great. Wrap each pancake in plastic wrap, then place them in a freezer bag. This way, they stay tasty for up to two months. When it's time to enjoy your pancakes again, reheating is easy. You can use a skillet or the microwave. For a skillet, heat it on low, add a bit of butter, and place the pancake in. Cook until warm, about one to two minutes on each side. In the microwave, use a microwave-safe plate. Heat for about 20-30 seconds. To keep them fluffy, cover with a damp paper towel. Pancakes can stay fresh in the fridge for three days. If you notice any off-smell or a change in texture, it's best to toss them. Mold is another clear sign they’re no longer good. Always check your leftovers to ensure they are safe to eat. Keeping an eye on these signs helps you enjoy your pancakes longer! Lemon ricotta pancakes are soft, fluffy pancakes made with ricotta cheese and fresh lemon juice. The ricotta adds creaminess and a rich flavor. The lemon zest brightens the taste and gives it a fresh kick. These pancakes are perfect for breakfast or brunch. They are light, airy, and feel special, making them a great choice for family or friends. The balance of sweet and tangy makes each bite delightful. You can easily make these pancakes dairy-free. Substitute the ricotta cheese with a dairy-free ricotta or silken tofu. Use almond milk, oat milk, or coconut milk instead of regular milk. Look for dairy-free yogurt, too, which can add creaminess. These swaps keep the flavor and texture close to the original recipe while catering to dietary needs. Yes, you can prep the batter ahead of time. Mix the wet ingredients and dry ingredients separately first. Store them in the fridge for up to 24 hours. When ready to cook, combine them gently. This method saves time on busy mornings. Just remember, don’t overmix to keep the pancakes fluffy. These pancakes pair well with many sides. Maple syrup adds sweetness and complements the lemon. Fresh berries like strawberries or blueberries add color and flavor. You could also serve them with yogurt for a creamy touch. A sprinkle of powdered sugar or extra lemon zest on top makes them look fancy. Enjoy a side of crispy bacon or sausage for a hearty meal. Lemon ricotta pancakes are a tasty treat you'll love. We've covered the key ingredients, how to mix the batter, and ways to serve them. Remember to not overmix for perfect pancakes every time. Feel free to try different flavors or toppings to make them your own. Whether you refrigerate or freeze leftovers, you'll enjoy these pancakes for days. Now, grab your ingredients and get cooking! Your breakfast will be delicious and fun!$

Deliciously fluffy pancakes made with ricotta cheese and fresh lemon juice.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup ricotta cheese
2 large eggs
1/4 cup granulated sugar
1 zest of lemon
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk (or a non-dairy alternative)
to taste as needed butter or oil for cooking
to taste as needed maple syrup and fresh berries for serving

Instructions

In a large mixing bowl, combine the ricotta cheese, eggs, sugar, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and creamy.
In another bowl, combine the flour, baking powder, salt, and baking soda. Mix well.
Gradually add the dry ingredients to the ricotta mixture, alternating with the milk. Gently fold the components together until just combined; do not overmix.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown. Repeat with the remaining batter.
Serve the pancakes warm, drizzled with maple syrup and topped with fresh berries.

Notes

Stack the pancakes on a plate, sprinkle some extra lemon zest on top, and garnish with a few fresh berries for a vibrant look. A dusting of powdered sugar can also enhance the presentation.

Keyword breakfast, lemon, pancakes, ricotta