Fluffy Lemon Ricotta Pancakes
Fluffy Lemon Ricotta Pancakes are a delightful breakfast treat infused with citrus flavor and creamy ricotta, perfect for brunch or a cozy morning meal.
Equipment
- Mixing Bowl
- Non-stick Skillet
- Electric Mixer
Ingredients
Ingredients
- 1 cup All-Purpose Flour Serves as the base of the pancake batter.
- 1 cup Ricotta Cheese Adds creaminess and moisture.
- 2 large Eggs Separated into yolks and whites.
- 1/2 cup Milk Whole milk recommended for creaminess.
- 1 zest Lemon Zest Adds vibrant citrus flavor.
- 2 tablespoons Lemon Juice Freshly squeezed for brightness.
- 2 tablespoons Sugar Balances the tartness of the lemon.
- 1 tablespoon Baking Powder Leavening agent for fluffiness.
- 1 pinch Salt Enhances flavors.
- 2 tablespoons Unsalted Butter For cooking the pancakes.
Instructions
- Gather all ingredients and preheat a non-stick skillet over medium heat.
- In a mixing bowl, separate egg yolks and whites. Combine yolks with ricotta, milk, lemon juice, and lemon zest. Whisk until smooth.
- In another bowl, mix flour, sugar, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Beat egg whites until stiff peaks form, then gently fold into the batter.
- Melt butter in the skillet, then pour 1/4 cup of batter for each pancake.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Transfer pancakes to a warm plate and repeat until all batter is used.
- Serve warm with your favorite toppings.
Notes
For variations, consider adding blueberries, chocolate chips, or nuts to the batter.