Lemon Ricotta Pancakes have become a beloved staple in my household, and for good reason. The first time I prepared them, the delightful aroma of fresh lemon zest wafted through the kitchen, immediately capturing my family’s attention. As they took their first bite, I watched their eyes light up with joy. The combination of fluffy pancakes with the creamy richness of ricotta cheese and the bright zing of lemon was nothing short of perfection. It’s a recipe that not only satisfies the taste buds but also brings a sense of warmth and togetherness during breakfast time. Whether it’s a leisurely weekend brunch or a special occasion, these pancakes never fail to impress and are now a family favorite.

Ingredients

To create a batch of these heavenly Lemon Ricotta Pancakes, gather the following ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• Butter or oil for cooking
• Optional: fresh berries and maple syrup for serving

Instructions

Follow these steps to make the perfect Lemon Ricotta Pancakes:

1. In a large mixing bowl, combine the ricotta cheese, milk, eggs, and vanilla extract. Whisk together until the mixture is smooth and well blended.
2. In another bowl, whisk together the flour, sugar, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the pancakes tough.
3. Gently fold in the lemon zest, ensuring it is evenly distributed throughout the batter.
4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancakes and cook for an additional 2 minutes or until golden brown.
6. Keep the pancakes warm in a low oven as you continue cooking the remaining batter. Serve them hot with fresh berries and a drizzle of maple syrup, if desired.

Nutrition Facts

These pancakes serve approximately 4 people, with each serving containing around 250 calories. This estimate excludes any additional toppings like berries or syrup, which might alter the calorie count. Enjoy them as a delicious yet moderate indulgence in your breakfast routine.

Preparation Time

From start to finish, preparing these Lemon Ricotta Pancakes takes about 30 minutes. This includes 10 minutes for gathering and mixing the ingredients, and another 20 minutes for cooking the pancakes to golden perfection. It’s a quick and delightful way to elevate your morning meal without spending too much time in the kitchen.

How to Serve

To enhance the enjoyment of your Lemon Ricotta Pancakes, consider these serving suggestions:

• Classic: Serve with a generous drizzle of pure maple syrup.
• Fruity: Top with a variety of fresh berries such as blueberries, strawberries, or raspberries.
• Nutty: Add a sprinkle of toasted almonds or walnuts for a crunchy contrast.
• Indulgent: Dollop with a spoonful of whipped cream and a dusting of powdered sugar.
• Zesty: Add extra lemon zest on top for an enhanced citrus kick.

Additional Tips

To ensure your Lemon Ricotta Pancakes turn out perfectly each time, keep these tips in mind:

• Fresh Ricotta: Use fresh ricotta cheese for the best texture and flavor. Avoid using cottage cheese as a substitute, as it will alter the consistency of the pancakes.
• Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense pancakes.
• Temperature Control: Maintain medium heat on your skillet to ensure even cooking without burning the pancakes.
• Zest Carefully: When zesting lemons, avoid the white pith beneath the yellow skin, as it can add bitterness.
• Resting Time: Allow the batter to rest for a few minutes before cooking. This helps the flour absorb the liquids, resulting in fluffier pancakes.

FAQ Section

• Can I make these pancakes gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent for best results.
• What can I use instead of ricotta cheese? If ricotta is unavailable, you can use mascarpone cheese or Greek yogurt as an alternative, though the texture and flavor will slightly differ.
• Can I prepare the batter in advance? It’s best to prepare the batter fresh, but you can mix the dry ingredients and wet ingredients separately a day in advance. Combine them just before cooking.
• How should I store leftover pancakes? Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or on a skillet before serving.
• Can I freeze these pancakes? Yes, you can freeze them. Place pancakes in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. They can be stored in the freezer for up to 2 months. Reheat in the oven or toaster.