Description
These Lemon Ricotta Pancakes are a delightful twist on traditional pancakes, with the bright flavors of lemon and creamy ricotta cheese creating a fluffy and flavorful breakfast treat. Perfect for a leisurely weekend brunch or a special occasion morning meal.
Ingredients
Scale
Ricotta Pancakes:
- 1 cup ricotta cheese
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs (separated)
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
For serving:
- butter or oil for cooking
- powdered sugar and fresh berries (optional)
Instructions
- Prepare the Pancake Batter: In a large bowl, whisk together ricotta, egg yolks, milk, lemon zest, lemon juice, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, mix flour, sugar, baking powder, and salt. Add to the wet mixture and stir gently.
- Whip Egg Whites: In a clean bowl, beat egg whites until soft peaks form, then fold gently into the batter.
- Cook the Pancakes: Heat a skillet, pour batter for each pancake, cook for 2–3 minutes per side until golden.
- Serve: Enjoy warm with powdered sugar and fresh berries if desired.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- These pancakes pair well with maple syrup or a dollop of Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 280
- Sugar: 8g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 115mg
