Fluffy Lemon Ricotta Pancakes
These light and airy Lemon Ricotta Pancakes are a perfect breakfast treat, bursting with lemon zest flavor. They are quick and easy to make and are sure to be a hit with your family. The recipe yields 18 pancakes (4-inch each), making it great for a group.
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Servings: 6 people
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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.