Lemon Ricotta Pancakes

Here’s a light and fluffy recipe for Lemon Ricotta Pancakes — tender, tangy, and subtly sweet with that creamy ricotta texture. Perfect for a bright breakfast or brunch!

🍋🧇 Lemon Ricotta Pancakes

Ingredients (Makes about 8 pancakes):

• 1 cup ricotta cheese

• 1 cup all-purpose flour

• 2 tbsp granulated sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• Pinch of salt

• 3/4 cup milk (whole or 2%)

• 2 large eggs

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• Butter or oil, for cooking

🔪 Instructions:

1. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Mix Wet Ingredients:
   In another bowl, whisk ricotta, milk, eggs, lemon zest, lemon juice, and vanilla until smooth.

3. Combine:
   Pour wet ingredients into dry and gently fold until just combined. The batter will be thick and a bit lumpy — don’t overmix!

4. Cook Pancakes:
   Heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
   Pour about 1/4 cup batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
   Flip and cook for another 1-2 minutes until golden and cooked through.

5. Serve:
   Stack pancakes and serve with maple syrup, fresh berries, or a dusting of powdered sugar.

🍽️ Tips:

• For extra lemon flavor, add a drizzle of lemon glaze (powdered sugar + lemon juice) on top.

• You can substitute Greek yogurt for ricotta for a tangier twist.

• Leftover pancakes freeze well — reheat gently in a toaster or oven.