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–+ servings
Lemon Ricotta Pancakes

Lemon Ricotta Pancakes: Light, Fluffy Bliss for Breakfast

These Lemon Ricotta Pancakes are a delightful breakfast option, offering lightness and creaminess in every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup All-purpose flour Can substitute with gluten-free flour
  • 2 tablespoons Granulated sugar Coconut sugar can be used for healthier choice
  • 1 teaspoon Baking powder Acts as a leavening agent
  • 1/2 teaspoon Baking soda Optional if using enough baking powder
  • a pinch Salt Recommended for enhancing taste
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar
  • 1 cup Ricotta cheese Essential for creamy texture
  • 2 large Eggs Provides binding and lift
  • 2 tablespoons Unsalted butter Melted
  • 1 tablespoon Lemon juice Fresh is best
  • 1 tablespoon Lemon zest Adjust according to taste preference
For Toppings (Optional)
  • 1 cup Fresh berries Use your favorites
  • 1 cup Powdered sugar For dusting
  • to taste Maple syrup
  • 1 cup Whipped cream Optional topping

Equipment

  • Mixing Bowl
  • Skillet or griddle
  • Spatula

Method
 

Step-by-Step Instructions for Lemon Ricotta Pancakes
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In another bowl, combine buttermilk, ricotta cheese, eggs, melted butter, lemon juice, and lemon zest. Mix until creamy.
  3. Gently pour the wet mixture into the dry ingredients, folding carefully. Aim for just mixed; small lumps are okay.
  4. Allow the batter to rest for 5 to 10 minutes. Preheat your skillet over medium heat.
  5. Lightly grease the skillet and pour about 1/4 cup of batter for each pancake. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown.
  6. Keep pancakes warm in a low-temperature oven while cooking the rest. Serve immediately with desired toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These Lemon Ricotta Pancakes are light and fluffy, perfect for any breakfast occasion. Customize with various toppings for added enjoyment.

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