Description
Lemon Ricotta Pancakes with Berries are a delightful twist on traditional pancakes, featuring a light and airy texture from ricotta cheese and a refreshing brightness from lemon.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 cup milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Fresh strawberries, blueberries, and blackberries for topping
- Powdered sugar for dusting
- Maple syrup for serving
Instructions
- Prepare the batter by mixing ricotta cheese, eggs, sugar, milk, lemon zest, lemon juice, and vanilla extract in a bowl until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt, then gradually add to the ricotta mixture, stirring gently.
- Preheat a skillet over medium heat, add butter or oil, and pour 1/4 cup of batter for each pancake, cooking until bubbles form, then flip and cook until golden brown.
- Serve pancakes stacked with fresh berries, dusted with powdered sugar, and drizzled with maple syrup.
Notes
- Use fresh, whole-milk ricotta for best results.
- Let the batter rest for 10 minutes before cooking for fluffier pancakes.
- Control the heat to avoid burning the pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Lemon Ricotta Pancakes, Breakfast, Berries, Fluffy Pancakes