Light and Airy Lemon-Ricotta Pancakes Recipe Is the Perfect Summer Breakfast
Adding ricotta to the batter makes for fluffy flapjacks
Pancakes are a breakfast staple. Whether you like classic buttermilk, adding a bit of fruit inside or really giving into your sweet tooth with chocolate chips and other decadent fix-ins, there’s no way you won’t be satisfied. We know the best type are the fluffy ones, but why not make them even lighter? That’s how we came up with this easy Lemon-Ricotta pancakes recipe. Not only does the ricotta make them nice and airy, but the lemon is the right mix of tart and sweet!
This easy-to-make breakfast takes less than 30 minutes, and is sure to be a crowd pleaser. For those that like a hint of lemon, using just the zest is the perfect amount. However, if you’re a true lemon lover, you could always make a glaze to drizzle on top. Just mix powdered sugar and fresh lemon juice together until you’ve reached your desired consistency — and you’re all set!
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Ingredients
- 2 cups all-purpose flour
- 2 Tbs. sugar
- 2 tsp. baking powder
- 2 tsp. grated lemon zest
- ½ tsp. salt
- 2 eggs
- ½ cup ricotta cheese
- 1½ cups milk
- Confectioners’ sugar and strawberries (optional)
Instructions
PrintHeat oven to lowest setting. Coat griddle or large skillet with cooking spray; heat over medium heat. While griddle heats, in bowl, stir together flour, sugar, baking powder, lemon zest and salt.
In separate bowl, beat eggs, then stir in ricotta until blended. Stir in milk. Stir egg mixture into flour mixture until just blended. In batches, drop batter by 1⁄4 cupfuls onto hot griddle; cook until bubbles form on top, 1–2 min.; flip. Cook 1–2 min. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter. Garnish as desired with sugar and strawberries.
Nutrition
- Calories: 404
- Fat: 10 gram
- Saturated Fat: 5 gram
- Protein: 16 gram
- Carbohydrate: 61 gram
- Fiber: 2 gram
- Cholesterol: 118 mg
- Sugar: 11 gram
- Sodium: 668 mg
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