Lemon Ricotta Pancakes are fluffy, tender, and packed with bright citrus flavor and creamy ricotta cheese. These pancakes offer a light yet indulgent breakfast or brunch option that pairs beautifully with fresh fruit, maple syrup, or a dusting of powdered sugar. Easy to make and irresistibly delicious, they’re a perfect way to start your day with a touch of zest and creaminess.

Ingredients:

• 1 cup ricotta cheese
  
  

• 1 cup all-purpose flour
  
  

• 2 tablespoons sugar
  
  

• 1 teaspoon baking powder
  
  

• 1/2 teaspoon baking soda
  
  

• 1/4 teaspoon salt
  
  

• 3/4 cup milk
  
  

• 2 large eggs
  
  

• Zest of 1 lemon
  
  

• 2 tablespoons lemon juice
  
  

• 1 teaspoon vanilla extract
  
  

• Butter or oil, for cooking
  
  

Directions:

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
   
   

2. In a separate large bowl, combine ricotta, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
   
   

3. Add dry ingredients to wet ingredients and gently stir until just combined. Do not overmix; batter will be slightly lumpy.
   
   

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
   
   

5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden and cooked through.
   
   

6. Repeat with remaining batter. Serve warm with your favorite toppings.
   
   

Nutritional Information (per pancake, approx., makes 8):

• Calories: 120 kcal
  
  

• Total Fat: 6 g
  
  

• Saturated Fat: 3.5 g
  
  

• Cholesterol: 70 mg
  
  

• Sodium: 200 mg
  
  

• Total Carbohydrates: 13 g
  
  

• Dietary Fiber: 0.5 g
  
  

• Sugars: 5 g
  
  

• Protein: 6 g