If you are in the mood for a light and fluffy breakfast with a zesty twist, these Lemon Ricotta Pancakes are the perfect choice. The blend of creamy ricotta cheese and fresh lemon zest creates pancakes that are both tender and flavorful. Whether you’re planning a special brunch or just craving something different for breakfast, these pancakes are sure to delight your taste buds.
Tips to make the Lemon Ricotta Pancakes recipe:
1. Fresh Lemon Zest: Use fresh lemons to get the zest. The zest adds a bright, citrusy flavor that pairs perfectly with the creamy ricotta. Make sure to avoid grating the white pith, as it can be bitter.
2. Use Whole-Milk Ricotta: For the best texture and flavor, opt for whole-milk ricotta cheese. It gives the pancakes a richer taste and a fluffier texture compared to low-fat or skim ricotta.
3. Gentle Mixing: When combining the wet and dry ingredients, be gentle. Over-mixing can make the pancakes dense. Mix just until the ingredients are incorporated to keep the batter airy and light.
4. Preheat Your Griddle: Make sure your griddle or frying pan is fully preheated before adding the batter. This will help the pancakes cook evenly and develop a nice, golden-brown crust.
5. Serve Warm: Lemon Ricotta Pancakes are best enjoyed warm, topped with a sprinkle of powdered sugar, a dollop of whipped cream, or a drizzle of maple syrup. Fresh berries also make a great addition!
How to Make Lemon Ricotta Pancakes Recipe?
Lemon Ricotta Pancakes Recipe
Equipment
- 1 Large mixing bowl For mixing the batter
- 1 Whisk For beating the ingredients
- 1 Non-stick skillet For cooking the pancakes
Ingredients
- 1 cup Ricotta cheese Whole milk ricotta recommended
- 1 Large egg Separated
- 2 tbsp Granulated sugar
- 1 tbsp Lemon zest Freshly grated
- 1/2 cup All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/3 cup Milk Preferably whole milk
- 1 tsp Vanilla extract
- 2 tbsp Butter For cooking
Instructions
- In a large mixing bowl, whisk together the ricotta cheese, egg yolk, sugar, lemon zest, milk, and vanilla extract until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- In another bowl, beat the egg white until stiff peaks form.
- Gently fold the beaten egg white into the pancake batter until fully incorporated.
- Heat a non-stick skillet over medium heat and add a small amount of butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancake and cook for another 1-2 minutes until golden brown and fully cooked through.
- Transfer cooked pancakes to a warm plate and repeat with the remaining batter.
Notes
Nutrition
Lemon Ricotta Pancakes are a delightful twist on traditional pancakes, bringing a burst of freshness to your morning meal. The combination of creamy ricotta and zesty lemon makes these pancakes extra fluffy and flavorful. They are perfect for a special breakfast or brunch and can be topped with your favorite fruits, syrup, or a dusting of powdered sugar.
These pancakes are easy to make and don’t require much time, making them a great choice for both beginner and experienced cooks. Enjoy these Lemon Ricotta Pancakes with your loved ones, and you’re sure to create warm, happy memories around the breakfast table. Happy cooking!
