Lemon Ricotta Pancakes

$- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup ricotta cheese - 2 large eggs - 1/3 cup milk - 1/4 cup granulated sugar - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - Butter or oil for cooking - Maple syrup and fresh berries for serving First, gather all your ingredients. Zest the lemon using a fine grater. This means you take off the yellow part of the lemon's skin. It adds a bright flavor to the pancakes. Next, measure the flour, baking powder, baking soda, and salt using measuring cups and spoons. In a larger bowl, measure the ricotta cheese, eggs, milk, sugar, lemon juice, and vanilla. Mix these until they are smooth. This step makes the batter creamy. Ricotta cheese is high in protein. It helps keep you full longer. Lemon adds vitamin C, which is good for your immune system. Eggs give your body important fats and proteins. Using whole ingredients like these makes your pancakes tasty and healthy. Maple syrup, while often a sugary treat, provides a natural sweetness. Fresh berries are packed with antioxidants and vitamins, making your meal even better. {{ingredient_image_1}} 1. Mix Dry Ingredients: In a bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This is your dry mix. Set it aside. 2. Combine Wet Ingredients: In a large bowl, add 1 cup of ricotta cheese, 2 large eggs, 1/3 cup of milk, 1/4 cup of sugar, the zest of 1 lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix until it’s smooth and creamy. 3. Combine Wet and Dry: Gradually add your dry mix to the wet mix. Stir gently until just combined. It’s okay if a few lumps remain; overmixing makes the pancakes tough. 4. Heat the Skillet: Place a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking. 5. Cook the Pancakes: Pour 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes, or until bubbles form on the top and the edges look set. 6. Flip and Finish: Carefully flip the pancakes. Cook for another 1-2 minutes until they turn golden brown and are cooked through. 7. Repeat: Continue with the remaining batter, greasing the skillet as needed. 8. Serve: Serve your pancakes warm, topped with maple syrup and fresh berries. Enjoy! To make fluffy pancakes, keep a few tips in mind: - Don’t Overmix: Stir until just combined. This helps keep your pancakes light. - Heat Control: Medium heat works best. Too hot can burn the pancakes. - Grease Sparingly: A little butter or oil goes a long way in keeping pancakes from sticking. These tips will help you cook perfect pancakes every time. To make your pancakes fluffy, start with fresh ingredients. Use baking powder and baking soda for lift. Mix the wet and dry ingredients gently. Overmixing can make them dense. The batter should have some lumps; that’s okay! Letting the batter rest for a few minutes also helps. This allows the flour to absorb moisture. When cooking, use medium heat. Too high heat can burn the pancakes before they cook through. One common mistake is using cold ingredients. Make sure your ricotta and eggs are at room temperature. This helps the batter mix better. Another error is pouring too much batter onto the skillet. Use only 1/4 cup per pancake. This ensures even cooking. Also, don't flip the pancakes too soon. Wait until bubbles form on top. This shows they are ready to flip. Using the right tools can make your cooking easier. Here’s what I recommend: - Non-stick skillet or griddle - Mixing bowls (one for dry, one for wet) - Whisk for mixing - Measuring cups for accuracy - Spatula for flipping pancakes These tools will help you create the perfect lemon ricotta pancakes every time. Pro Tips Use Room Temperature Ingredients: Ensure your ricotta cheese and eggs are at room temperature for better mixing and fluffier pancakes. Don't Overmix the Batter: Stir the dry ingredients into the wet ingredients until just combined. It's okay if there are a few lumps; overmixing can lead to tough pancakes. Adjust Cooking Temperature: If your pancakes are browning too quickly, lower the heat. A consistent medium heat allows for even cooking without burning. Experiment with Toppings: Try different toppings like Greek yogurt, honey, or seasonal fruits for a unique twist on your lemon ricotta pancakes. {{image_2}} You can easily adjust this recipe to fit your needs. For a gluten-free option, use almond flour or a gluten-free blend. These will still keep the pancakes fluffy and tasty. If you want a dairy-free version, swap the ricotta with a plant-based alternative like cashew cheese or coconut yogurt. Both options work well and keep the flavor rich. Want to jazz up your pancakes? You can add fun flavors. For a fruity twist, mix in fresh blueberries or raspberries into the batter. They add sweetness and a pop of color! If you love chocolate, try folding in mini chocolate chips. They melt slightly and create a delicious surprise in every bite. Serving your pancakes is part of the fun! Drizzle warm maple syrup over the top for sweetness. You can also add fresh berries for a burst of flavor. A dollop of whipped cream or yogurt on the side makes for a nice touch. For a zesty kick, sprinkle extra lemon zest on top. These toppings add freshness and make your pancakes look beautiful! To store leftover lemon ricotta pancakes, let them cool first. Place them in a single layer on a plate. Cover the plate with plastic wrap. You can also stack the pancakes with a piece of parchment paper in between each one. This keeps them from sticking together. Store them in the fridge for up to three days. When you want to reheat your pancakes, use a skillet or a microwave. For the skillet, heat it over low to medium heat. Add a little butter or oil. Place the pancakes in the skillet and warm them for about one to two minutes on each side. This will keep them fluffy. If you use a microwave, place them on a plate and cover with a damp paper towel. Heat in short bursts of 20 seconds until warm. To freeze your pancakes, stack them with parchment paper in between. Place the stack in a freezer-safe bag. Squeeze out the air before sealing. You can freeze them for up to two months. When you're ready to eat, just reheat the pancakes as mentioned above. This way, you have a quick breakfast ready to go! Lemon ricotta pancakes are light and fluffy breakfast treats. They use ricotta cheese for creaminess and lemon for zest. This mix gives them a bright, tangy flavor. They are perfect for a special breakfast or brunch. The texture is soft, and they melt in your mouth. Yes, you can make them ahead of time. Cook the pancakes and let them cool. Store them in an airtight container in the fridge. Reheat in a toaster or microwave when ready to eat. This makes breakfast quick and easy on busy mornings. To make pancakes without eggs, use a substitute. You can use 1/4 cup of applesauce or mashed banana. This will help bind the batter. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes before adding it to the batter. Lemon ricotta pancakes pair well with maple syrup and fresh berries. You can also add whipped cream for a special touch. Nuts or yogurt make great toppings too. For a twist, try a fruit compote or lemon curd. These add flavor and make your dish even more delightful. Lemon ricotta pancakes are a tasty treat that you can easily make. We explored great ingredients, cooking steps, and how to achieve fluffy results. Remember to avoid common mistakes to get the best pancakes. With options for dietary needs and fun flavors, there’s something for everyone. You can store and reheat leftovers too. So grab your skillet and start cooking! Enjoy these pancakes with your favorite toppings.$

Fluffy pancakes made with ricotta cheese and fresh lemon for a delightful breakfast.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup ricotta cheese
2 large eggs
0.33 cup milk
0.25 cup granulated sugar
1 large lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
to taste Butter or oil for cooking
to serve Maple syrup and fresh berries

Instructions

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In another large bowl, combine the ricotta cheese, eggs, milk, sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and creamy.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes on one side or until bubbles form on top and the edges look set.
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as necessary.
Serve the pancakes warm, topped with maple syrup and fresh berries.

Notes

Serve warm with maple syrup and fresh berries.

Keyword breakfast, lemon, pancakes, ricotta