Fluffy Lemon Ricotta Pancakes
These pancakes are a delightful twist on traditional pancakes, featuring a zesty, creamy flavor from ricotta and lemon that elevates your breakfast experience.
Servings: 4 servings
Calories: 180kcal
Ingredients
Pancake Batter
- ¾ cup cold milk or water Use cold for better fluffiness.
- ½ cup whole milk ricotta cheese Richness and moisture.
- 1 cup self-rising flour Plus 2 tablespoons for extra fluffiness.
- 1 large egg Room temperature for better blending.
- 2 tablespoons melted butter Adds richness.
- 1 tablespoon fresh lemon zest Enhances flavor profile.
- 1 tablespoon fresh lemon juice Adds a refreshing taste.
- 1 tablespoon vegetable oil For moist pancakes.
- 1 tablespoon granulated sugar Balances the flavors.
- ½ teaspoon baking soda Helps pancakes rise.
- ⅛ teaspoon vanilla extract For flavor.
Instructions
Preparation
- In a bowl, whisk together the ricotta cheese, egg, lemon zest, vegetable oil, granulated sugar, and vanilla extract until smooth.
- In a separate bowl, combine the self-rising flour and baking soda.
- Gently fold the flour mixture into the ricotta mixture until just combined, keeping the batter lumpy.
- Gradually add the cold milk or water until just combined, then fold in the melted butter and lemon juice.
Cooking
- Allow the batter to rest for about five minutes while preheating your griddle to medium heat.
- Pour approximately ¼ cup portions of the batter onto the griddle.
- Cook for 2-3 minutes until bubbles form on the surface.
- Flip and cook for an additional 1-2 minutes until golden brown on both sides.
- Serve hot with your favorite toppings.
Notes
For fluffy pancakes, use room temperature ingredients, avoid overmixing, and allow the batter to rest. Try topping them with whipped cream and berries, or for a savory twist, serve with bacon or scrambled eggs.