Lemon Ricotta Pancakes Recipe for a Sunny Morning Boost
This lemon ricotta pancakes recipe creates fluffy, flavorful pancakes perfect for breakfast or brunch.
Equipment
- - Large bowl
- Medium bowl
- Nonstick skillet
- Whisk
- Measuring cups
- Measuring spoons
- Scoop
Ingredients
Pancake Batter
- 1 cup All-Purpose Flour Gluten-free option available
- 2 tablespoons Cane Sugar Coconut sugar can be used as an alternative
- 1 tablespoon Baking Powder Ensure it’s fresh for optimal rise
- 1/2 teaspoon Sea Salt Kosher salt is a great substitute
- 3/4 cup Milk Buttermilk adds a delightful tang if preferred
- 1 cup Whole Milk Ricotta Cheese Non-dairy ricotta works for a dairy-free version
- 2 large Eggs Flax eggs are an excellent vegan substitute
- 2 tablespoons Unsalted Butter (melted) or Neutral Oil Coconut or vegetable oil for dairy-free
- 2 teaspoons Lemon Zest Lemon extract can be used for concentrated taste
- 1 tablespoon Fresh Lemon Juice Increase for extra tang
- 1 teaspoon Vanilla Extract Almond extract offers a delightful dimension
Instructions
Cooking Instructions
- In a large bowl, combine the all-purpose flour, cane sugar, baking powder, and sea salt. Stir until evenly mixed.
- In a separate bowl, whisk together the milk, ricotta, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until creamy.
- Gently add the wet mixture to the dry ingredients and stir until just combined, adding more milk if the batter is thick.
- Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Using a ⅓-cup scoop, pour the batter into the skillet. Cook for 1-3 minutes on each side until golden brown.
- Serve immediately with maple syrup or your choice of toppings.
Notes
Optional: Add a sprinkle of powdered sugar for an elegant finish.