Brighten up your weekend mornings with these delightful Lemon Ricotta Pancakes. Fluffy, zesty, and incredibly satisfying, they make the perfect spring brunch dish!
Table of Contents
Spring Brunch: Lemon Ricotta Pancakes
- Unique flavor from lemon zest and creamy ricotta.
- Quick and easy to whip up, perfect for busy mornings.
- Gluten-free option available by substituting flour.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Butter or oil for cooking
How to Make
To start, in a large bowl, whisk together the ricotta cheese, milk, egg, vanilla extract, lemon juice, and lemon zest until smooth. In a separate bowl, mix the flour, sugar, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix! Heat a non-stick skillet or griddle over medium heat and add a little butter or oil. Pour in about 1/4 cup of the batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Serve warm with your favorite toppings.
Tips
- Use fresh lemons for the best flavor.
- Adjust the thickness by adding more milk if necessary.
Make-Ahead
You can prepare the batter the night before and refrigerate it. Just give it a quick stir before cooking in the morning!
Storing
Keep any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing
These pancakes freeze well! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They’ll keep for up to 2 months.
Reheating
Reheat pancakes in a microwave for 30-60 seconds or in a toaster until warmed through.
Serving Suggestions
Serve your Lemon Ricotta Pancakes with fresh berries, a drizzle of maple syrup, or a sprinkle of powdered sugar. A dollop of whipped cream can elevate this dish to a brunch masterpiece!
Check out this non-stick skillet to make cooking your pancakes a breeze!
Related Recipes
- Blueberry Almond Oatmeal
- Banana Bread French Toast
- Zucchini Fritters
- Avocado Toast with Poached Eggs
Spring Brunch: Lemon Ricotta Pancakes
Brighten up your weekend mornings with these delightful Lemon Ricotta Pancakes. Fluffy, zesty, and incredibly satisfying, they make the perfect spring brunch dish!
Ingredients
| 1 cup ricotta cheese | |
| 1/2 cup milk | |
| 1 large egg | |
| 1 teaspoon vanilla extract | |
| 1 tablespoon lemon juice | |
| 1 tablespoon lemon zest | |
| 1 cup all-purpose flour | |
| 2 tablespoons sugar | |
| 1 teaspoon baking powder | |
| 1/2 teaspoon salt | |
| Butter or oil for cooking |
Preparation
Use fresh lemons for best results. Adjust thickness with milk.
Notes
- Fresh lemons give the brightest flavor.
- If the batter thickens, whisk in a splash of milk.
- Leftover batter can be refrigerated up to 24 hours.
