Start your morning with a burst of flavor!
These Lemon Ricotta Pancakes are irresistibly soft, light, and bursting with refreshing lemon zest.
The secret? Creamy ricotta cheese that makes every bite melt in your mouth.
Perfect for turning your mornings into something a little more special!
Try them once, and they might just become your new breakfast favorite.
For Lemon Ricotta Pancakes
- Ricotta Cheese – This is the key ingredient that gives the pancakes their creamy, fluffy texture.
- Buttermilk (or Kefir) – Adds moisture and a tangy flavor to the batter.
- Eggs – These help bind the ingredients together and give the pancakes structure.
- Granulated Sugar – Adds just the right amount of sweetness to balance the tang from the lemon.
- All-purpose Flour – The base of the batter, providing structure to the pancakes.
- Baking Powder – Helps the pancakes rise and gives them that fluffy texture.
- Sea Salt – Just a pinch to bring all the flavors together.
- Lemon Zest – Gives the pancakes a bright, refreshing citrus flavor.
- Olive Oil or Coconut Oil – Used for cooking the pancakes, adding a slight richness.
For Cooking
- Olive Oil or Coconut Oil – For frying the pancakes, making them golden brown and crispy on the outside.
Fluffy Lemon Ricotta Pancakes
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Ingredients:
- 1 1/4 cups ricotta cheese (about 14-15 oz)
- 3/4 cup low-fat buttermilk (or kefir)
- 3 large eggs
- 2 tablespoons granulated sugar
- 1 1/4 cups all-purpose flour (around 5 1/2 oz)
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- Zest of 1 lemon
- Olive oil or coconut oil for cooking
Instructions:
- In a large bowl, whisk together eggs and sugar until well combined.
- Add the ricotta cheese, buttermilk, and salt, whisking until smooth.
- In a separate bowl, sift the flour and baking powder together. Gradually whisk the dry ingredients into the ricotta mixture.
- Stir in the zest of the lemon.
- For fluffier pancakes, allow the batter to rest for 10-30 minutes.
- Heat a large non-stick skillet or griddle over medium heat. Add a little oil to coat the surface.
- Spoon about 2 tablespoons of batter per pancake into the skillet. Cook for 2-3 minutes on each side, or until golden brown. Repeat with the remaining batter, adding more oil as necessary.
Nutrition
Calories: 245 kcal | Carbohydrates: 28g | Protein: 12g | Fat: 9g | Saturated Fat: 5g Cholesterol: 109mg | Sodium: 205mg | Potassium: 359mg | Fiber: 1g | Sugar: 6g Vitamin A: 361 IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 2mg
- Can I use low-fat ricotta cheese instead of full-fat?
Yes, you can swap in low-fat ricotta cheese. While it’ll still give you that creamy texture, the pancakes might not be quite as rich. Full-fat ricotta is a secret weapon for that melt-in-your-mouth fluffiness, but low-fat works if you’re aiming for a lighter version!
- What’s the best way to stop the pancakes from sticking?
The key is to ensure your pan is nice and hot before adding the batter! Using a non-stick skillet or a well-seasoned cast iron pan helps too. Just a light brush of oil or butter and you’re set to flip those pancakes without the stress!
- Can I freeze these pancakes for later?
Absolutely! Once they’re cool, stack them with parchment paper in between and freeze. When you’re ready for a quick breakfast, just pop them in the toaster or on a skillet to reheat—like fresh pancakes without the wait!
- Why aren’t my pancakes as fluffy as I want them?
Fluffy pancakes start with gentle mixing. Don’t overmix the batter—lumps are okay! Overmixing can knock the air out, so just stir until everything is combined. Also, check your baking powder—it needs to be fresh for maximum fluff.
- Can I use pancake mix instead of making the batter from scratch?
Yes, you can! If you’re in a pinch, just swap out the flour, baking powder, and sugar for your favorite pancake mix. Add in the ricotta and lemon zest, and you’ll still get delicious, fluffy pancakes, with less work!
