Description
Enjoy a delightful brunch with these exquisite Lemon Ricotta Pancakes. Light, fluffy, and bursting with citrus flavor, these pancakes are a perfect way to start your day.
Ingredients
Scale
For the Pancakes:
- 1 cup ricotta cheese
- 3/4 cup whole milk
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- butter or oil, for cooking
Instructions
- Prepare the Pancake Batter: In a large bowl, combine ricotta cheese, milk, egg yolks, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, mix flour, baking powder, and salt. Fold dry ingredients into the wet mixture.
- Whip Egg Whites: In another bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
- Cook Pancakes: Heat a skillet, cook 1/4 cup batter per pancake until golden brown on each side.
- Serve: Enjoy warm with your favorite toppings.
Notes
- Enhance lemon flavor with lemon extract.
- Whipping egg whites contributes to the pancakes’ fluffiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 5 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 65 mg
