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Simple Lemon Ricotta Pancakes Recipe


  • Author: Elizabeth
  • Total Time: 25-30 minutes

Ingredients

• 1 cup (120g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons (45g) granulated sugar
• 1 cup (240ml) whole milk
• 1/2 cup (120g) ricotta cheese
• 2 large eggs
• 2 tablespoons (30ml) freshly squeezed lemon juice
• 1 tablespoon (15ml) lemon zest
• 2 tablespoons (30ml) unsalted butter, melted (plus more for cooking)


Instructions

  1. Whisk the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. This ensures the leavening agent and seasonings are evenly distributed throughout the batter.
  2. Combine the Wet Ingredients: In a separate bowl, whisk together the whole milk, ricotta cheese, eggs, lemon juice, and lemon zest until well combined. The ricotta should be fully incorporated, with no visible lumps.
  3. Gently Fold the Batter: Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. Overmixing can result in tough, chewy pancakes. Mix just until the batter is combined, with a few small lumps remaining.
  4. Heat and Grease the Skillet: Heat a large non-stick skillet or griddle over medium heat. Once hot, brush the surface lightly with melted butter to prevent the pancakes from sticking.
  5. Cook the Pancakes: Using a 1/4 cup measure, scoop the batter onto the prepared skillet, making sure to leave enough space between each pancake. Cook for 2-3 minutes, or until the edges are set and bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
  6. Keep Warm: Transfer the cooked pancakes to a baking sheet or oven-safe plate, and place them in a 200°F (95°C) oven to keep warm while you cook the remaining batter.
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Breakfast
  • Cuisine: Americans

Keywords: Simple Lemon Ricotta Pancakes Recipe