Lemon Ricotta Pancakes: A Bright and Fluffy Delight
These lemon ricotta pancakes are a bright and fluffy delight, perfect for a refreshing breakfast or brunch.
Equipment
- large bowl
- whisk
- nonstick skillet or griddle
- saucepan
Ingredients
- 1 ½ cups cups all-purpose flour
- ¼ cup cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup cups milk
- ¾ cup cups whole milk ricotta cheese
- 2 large eggs
- ¼ cup cups lemon juice
- 1 ½ tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 tablespoons tablespoons unsalted butter, melted slightly cooled
- Blueberry Sauce optional
Instructions
- Combine flour, sugar, baking powder, and salt in a bowl, creating a well in the center.
- Mix milk and ricotta until smooth, then add eggs, lemon juice, lemon zest, and vanilla, whisking until combined.
- Fold the wet mixture into the dry ingredients until just combined, then let the batter rest for 5-10 minutes.
- Heat a greased skillet over medium heat and pour 1/4 cup of batter for each pancake, cooking until golden brown.
- Prepare Blueberry Sauce if desired by boiling orange juice, lemon juice, sugar, and cornstarch, then adding blueberries.
- Serve pancakes warm with Blueberry Sauce or other toppings.
Notes
Add blueberries directly to the batter or on top while cooking. Ensure baking powder is fresh for fluffiness and avoid over-mixing the batter for a light texture.