Recipe details
Breakfast
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Ricotta Pancakes
35min
4 servings
Cook this dish
These fluffy and delicate ricotta pancakes are a delightful twist on traditional pancakes. The addition of creamy ricotta cheese to the batter creates a light and tender texture, while a hint of lemon zest adds a bright and refreshing flavor. Serve these pancakes with your favorite toppings for a special breakfast or brunch treat.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
8 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
Mix the wet ingredients
In another bowl, whisk together the eggs and milk until smooth. Add the ricotta cheese and whisk until well combined.
Zest the lemon
Grate the zest of the lemon into the wet ingredients and whisk to combine.
Combine the wet and dry ingredients
Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to tough pancakes.
Melt the butter
In a large non-stick skillet, melt a small amount of the unsalted butter over medium heat.
Cook the pancakes
Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look dry. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.
Serve
Serve the Ricotta Pancakes warm, topped with your favorite toppings such as fresh berries, maple syrup, or a dusting of powdered sugar.
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