Description
Wake up to the sweet aroma of Fluffy Lemon Ricotta Pancakes, blending the zest of lemon with creamy ricotta for a breakfast that’s both indulgent and refreshing. This delightful recipe promises pancakes that are light, fluffy, and bursting with flavor—a perfect start to your day!
Ingredients
2 cups plain flour
1¼ tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
1 cup whole milk
1 cup full-fat ricotta
2 large eggs
½ cup honey
4 Tbsp. unsalted butter, melted
2 tsp. vanilla essence
1 Tbsp. lemon zest
1 Tbsp. lemon juice
Butter or oil for greasing
Instructions
Sift flour, baking powder, baking soda, and salt into a large bowl.
In a separate bowl, whisk milk, ricotta, eggs, honey, melted butter, vanilla essence, lemon zest, and lemon juice until smooth.
Combine wet ingredients with dry ingredients, stirring gently until just mixed.
Heat a greased skillet over medium heat.
Pour ¼ cup batter for each pancake, cook until bubbles form, then flip and cook until golden.
Serve warm with your favorite toppings.
Notes
Avoid overmixing the batter to keep pancakes fluffy.
Allow the batter to rest for 5-10 minutes before cooking to activate the baking powder.
Cook on medium to medium-low heat to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 9 g
- Sodium: 135 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg