Fluffy Spring Lemon Ricotta Pancakes You'll Crave Every Morning
These Spring Lemon Ricotta Pancakes are light and refreshing, the perfect breakfast for a spring morning.
Equipment
- Large Bowl
- Whisk
- spatula
- Non-stick Skillet
Ingredients
For the Batter
- 1 cup All-Purpose Flour Can be substituted with gluten-free flour.
- 2 teaspoons Baking Powder Ensure it's fresh for best results.
- 1 teaspoon Baking Soda Responds with lemon juice.
- 1/2 teaspoon Salt Enhances overall flavor.
- 2 large Eggs Adds richness.
- 1 cup Ricotta Cheese Whole milk ricotta is best.
- 1/2 cup Milk Adjust for perfect consistency.
- 1 tablespoon Lemon Zest Use fresh for vibrant taste.
- 2 tablespoons Lemon Juice Fresh juice is recommended.
- 2 tablespoons Butter or Oil For greasing the skillet.
Optional Topping Ideas
- Fresh Berries Add a burst of color and flavor.
- Maple Syrup Enhances sweetness.
- Whipped Cream For an indulgent finishing touch.
Instructions
Instructions
- Whisk Dry Ingredients: In a large bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk until well-blended.
- Mix Wet Ingredients: In another bowl, beat together the ricotta cheese, eggs, milk, lemon zest, and lemon juice until smooth.
- Combine Mixtures: Gently fold the dry mixture into the wet ingredients using a spatula. Mix until just combined.
- Heat Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- Keep Warm: While cooking the remaining batter, keep cooked pancakes warm in a low oven set at 200°F.
- Serve and Enjoy: Stack pancakes on a plate and top with fresh berries, maple syrup, or whipped cream.
Notes
These pancakes are perfect for busy mornings or cozy weekend brunches. Enjoy with a sprinkle of powdered sugar for an extra special touch.