Lemon Ricotta Pancakes: A Fresh Twist on a Classic Breakfast

Brighten Your Weekend Mornings with the Zesty Flavors of Spring

Flavors and Inspiration: Lemon Ricotta Pancakes are a light and fluffy twist on traditional pancakes, incorporating the fresh, zesty flavors of lemon and the creamy richness of ricotta cheese. Perfect for spring, this dish captures the season’s essence with its bright and airy taste. Originating from the Italian tradition of using ricotta in baking, these pancakes offer a delightful blend of sweet and tangy flavors, making them a favorite for weekend brunches with friends and family.

Uses: Ideal for any occasion, whether a leisurely Sunday brunch or a special gathering, Lemon Ricotta Pancakes are versatile. Serve them with a dollop of whipped cream, fresh berries, or a drizzle of maple syrup to elevate the experience.

Lemon Ricotta Pancakes

Serves: 4-6 people

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup ricotta cheese
3/4 cup milk
3 large eggs
Zest of 1 lemon
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Butter or oil for cooking

Preparation:

Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Combine Mixtures: Fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the pancakes fluffy.
Cook the Pancakes: Heat a griddle or skillet over medium heat and brush with butter or oil. Pour batter onto the griddle, using about 1/4 cup for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook until browned on the other side, about 1-2 minutes more.
Serve Warm: Serve the pancakes warm, topped with your favorite syrup, fresh berries, or a sprinkle of powdered sugar.

Chef’s Notes:

Ricotta Cheese: Ensure your ricotta is well-drained to prevent a too-wet batter.
Lemon Zest: Use a zester or grater to get fine lemon zest for the best flavor distribution.
Serving Size: This recipe should serve 4-6 people, making it perfect for a family breakfast or a small gathering.