Description
Bright lemon and creamy ricotta make these pancakes light and tender, perfect for a cozy breakfast.
Ingredients
Scale
- 1 cup (250 g) whole-milk ricotta cheese
- 3/4 cup (180 ml) milk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons unsalted butter, melted and cooled
- 1/4 cup (50 g) granulated sugar
- Zest of 1 large lemon (about 1 tablespoon)
- 1 1/4 cups (160 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 tablespoons butter, for the pan
- Powdered sugar, for dusting (optional)
- Fresh berries or lemon slices for garnish (optional)
- Maple syrup or honey, to serve
Instructions
- Preheat a griddle or nonstick skillet over medium heat. Lightly brush with melted butter.
- Whisk together ricotta, milk, eggs, melted butter, sugar, and lemon zest until smooth.
- Mix flour, baking powder, baking soda, and salt in a separate bowl.
- Add the dry mix to the wet mix and stir gently until just combined.
- Let the batter rest for 5 minutes.
- Scoop 1/4 cup batter per pancake onto the hot pan.
- Cook until bubbles appear and edges look set, about 2–3 minutes.
- Flip and cook the other side 1–2 minutes until golden and cooked through.
- Keep finished pancakes warm in a low oven while you cook the rest.
Notes
Use room-temperature ingredients for best results. Don’t overmix the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg