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- 1 cup ricotta cheese - 1 cup all-purpose flour - 2 large eggs - 1/4 cup granulated sugar - 1/2 cup milk - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Butter or oil for cooking - Ricotta Cheese: This adds creaminess. You can use cottage cheese if needed. - All-Purpose Flour: For a gluten-free option, try almond flour or gluten-free flour. - Eggs: They bind the batter. You could use flax eggs for a vegan option. - Granulated Sugar: You can swap it with honey or maple syrup for natural sweetness. - Milk: Any milk works here, including almond or oat milk. - Lemon Juice and Zest: Fresh lemon is best for flavor. Bottled juice lacks freshness. - Baking Powder and Baking Soda: These make the pancakes fluffy. Don't skip them! - Butter or Oil: Use coconut oil for a dairy-free option. - Calories: 210 - Protein: 6g - Fat: 8g - Carbohydrates: 30g - Fiber: 1g - Sugar: 6g These pancakes are a treat, full of flavor and light texture. Enjoy making them! {{ingredient_image_2}} 1. Start by taking a big mixing bowl. Add 1 cup of ricotta cheese. Break it up a bit with a fork. This makes it easier to mix later. 2. Next, add 2 large eggs, 1/4 cup of granulated sugar, and 1/2 cup of milk into the bowl. Then, add the zest from 1 lemon and 2 tablespoons of fresh lemon juice. 3. Grab a whisk and mix everything together. You want a smooth batter. This will take about one to two minutes. 4. In a separate bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients well. 5. Slowly add the dry mix to the ricotta mixture. Use a spatula to fold it in gently. It’s okay if the batter has a few lumps; don’t overmix it! 6. Now it’s time to cook! Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil to coat the surface. 7. For each pancake, use a 1/4 cup measuring cup to scoop the batter. Pour it onto the skillet. Cook until bubbles appear on top, about 2-3 minutes. 8. Carefully flip each pancake with a spatula. Cook the other side for another 2-3 minutes until it turns golden brown. 9. Once cooked, move the pancakes to a plate to keep warm. Continue cooking the rest of the batter. Add more butter or oil as needed. - Make sure your ricotta cheese is at room temperature. It blends better this way. - Use a whisk to break down the ricotta. This helps mix in the eggs and milk smoothly. - If you want, you can use a hand mixer for a super smooth batter. Just don’t overmix! - Cook pancakes on medium heat. This ensures they cook through without burning. - Each pancake should cook for about 2-3 minutes on each side. Look for bubbles and firm edges. - Keep pancakes warm on a plate or in a low oven while you finish cooking the rest. To make your pancakes fluffy, focus on the batter. When mixing, don’t overdo it. Just fold the dry ingredients into the wet mix until they blend. Small lumps are okay; they help keep the pancakes light. Also, let the batter sit for a few minutes before cooking. This allows the baking powder to activate and adds air. A few mistakes can lead to sad pancakes. First, don’t overmix the batter. This makes them tough. Second, use a medium heat. Too high, and they will burn outside while staying raw inside. Lastly, don’t skip the zest. The lemon zest gives a bright taste that shines through. These pancakes shine on their own, but toppings can make them even better. Drizzle maple syrup over the stack for sweetness. Add fresh berries for a pop of color and flavor. For a fun twist, sprinkle powdered sugar on top. You can also add extra lemon zest for a zesty kick. Enjoy your pancakes warm for the best experience! Pro Tips Use Fresh Ingredients: Fresh ricotta and lemons will enhance the flavor and texture of your pancakes, making them light and zesty. Don’t Overmix: Gently folding the dry ingredients into the wet mixture will keep your pancakes fluffy. A few lumps are okay! Temperature Control: Ensure your skillet is at medium heat before adding the batter. If it’s too hot, the pancakes will cook too quickly on the outside but remain raw inside. Serve Immediately: For the best taste and texture, serve the pancakes right after cooking. If you need to keep them warm, place them in a low-temperature oven. {{image_4}} You can easily make gluten-free lemon ricotta pancakes. Just swap the all-purpose flour for a gluten-free blend. Look for a blend that works well in baking. This change keeps the taste and texture light and fluffy. You may need to adjust the liquid slightly. Start with the same amount of milk, then add more if the batter is too thick. Want to add more flavor? Try mixing in a teaspoon of vanilla extract. This gives a warm, sweet aroma. You can also toss in fresh berries, like blueberries or raspberries. Fold them in gently to keep the pancakes fluffy. The berries add natural sweetness and a pop of color. For a zesty twist, add a bit more lemon zest or a splash of orange juice. If you prefer a vegan option, you can still enjoy these pancakes. Replace ricotta cheese with a plant-based alternative. Silken tofu blended with lemon juice works well. Use almond or oat milk instead of regular milk. For eggs, try a flaxseed meal mix. Combine one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. These swaps keep the pancakes tasty and light. You can store leftover pancakes easily. Let them cool on a wire rack. Once cool, stack them in an airtight container. Place a piece of parchment paper between each pancake. This prevents sticking. Store them in the fridge for up to three days. To reheat your pancakes, use a microwave or a skillet. For the microwave, place a pancake on a plate, cover it with a damp paper towel, and heat for 20-30 seconds. If you prefer a skillet, heat it on low. Add a little butter, then warm each pancake for about a minute on each side. This keeps them fluffy and tasty. Freezing pancakes is a smart way to save time. After cooling, stack the pancakes with parchment paper between them. Place them in a freezer bag or airtight container. Be sure to remove as much air as possible. These pancakes will last for up to two months in the freezer. When ready to eat, thaw them overnight in the fridge, then reheat as mentioned above. Enjoy your pancakes anytime! Yes, you can use low-fat ricotta cheese. It will still give your pancakes a nice texture. However, the pancakes may be a bit less creamy. If you want a lighter version, this is a great choice. Just remember, the flavor might change a little. To make the pancakes sweeter, you can add more sugar to the batter. Start with an extra tablespoon or two of granulated sugar. You can also use sweet toppings. Maple syrup, honey, or fresh fruit can add sweetness too. The best toppings for lemon ricotta pancakes include: - Maple syrup - Fresh berries like strawberries or blueberries - Whipped cream - Powdered sugar - Extra lemon zest for a zing These toppings enhance the bright lemon flavor and make your pancakes even more delicious! This blog post covered the key steps to make delicious lemon ricotta pancakes. You learned about essential ingredients, cooking instructions, and helpful tips. I shared variations for gluten-free and vegan options so everyone can enjoy this dish. Storing and reheating pancakes was also discussed for easy meals later. Keep these ideas in mind for fluffy pancakes at your next brunch. Enjoy experimenting with flavors and toppings while creating pancakes that everyone will love. You have all the tools to make this a fun kitchen project!

Lemon Ricotta Pancakes Delight

Fluffy pancakes made with ricotta cheese and fresh lemon for a delightful breakfast treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 4 cup granulated sugar
  • 1 2 cup milk
  • 1 unit Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon salt
  • as needed unit Butter or oil for cooking

Instructions
 

  • In a spacious mixing bowl, take the ricotta cheese and break it up a bit for easier blending. Then, add in the eggs, sugar, milk, lemon zest, and lemon juice. Using a whisk, blend the ingredients until they form a smooth and cohesive mixture – this may take a minute or two.
  • In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients thoroughly to ensure they are evenly mixed.
  • Gradually introduce the dry mix to the ricotta mixture. Gently fold it in using a spatula or wooden spoon until just blended. It's perfectly fine if there are a few small lumps in the batter; avoid the temptation to overmix.
  • Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil to lightly coat the surface.
  • For each pancake, use a 1/4 cup measuring cup to pour the batter onto the heated skillet. Let each pancake cook until bubbles start to appear on the surface and the edges appear slightly firm, which should take roughly 2-3 minutes.
  • Carefully flip the pancakes using a spatula and cook for another 2-3 minutes on the other side, until they achieve a lovely golden brown color and are fully cooked through.
  • Once done, remove the pancakes from the skillet and keep them warm on a plate or in a warm oven. Continue this process for the remaining batter, adding more butter or oil to the skillet as needed to prevent sticking.

Notes

For a beautiful presentation, stack pancakes and drizzle with maple syrup and fresh berries.
Keyword breakfast, lemon, pancakes, ricotta