Lemon Ricotta Breakfast Pancakes are a delightful way to start your morning, offering a perfect balance of sweetness and tanginess that will tantalize your taste buds. These fluffy lemon pancakes, infused with the creamy richness of ricotta cheese, create a light and airy pancake experience that's simply unforgettable.
Ingredients
Scale:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 cup milk
3 large eggs
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Fresh berries (e.g., blueberries, strawberries)
Maple syrup or honey
Powdered sugar for dusting
Instructions
Preheat the Griddle: Begin by preheating your griddle or a large non-stick skillet over medium heat. Ensure the surface is evenly heated before adding any batter to avoid uneven cooking.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Prepare the Wet Mixture: In another bowl, combine the ricotta cheese, milk, eggs, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well combined.
Combine the Mixtures: Gently fold the wet ingredients into the dry ingredients. Be careful not to over-mix; a few lumps are okay.
Cook the Pancakes: Lightly grease the preheated griddle with butter or cooking spray. Pour 1/4 cup of batter onto the griddle for each pancake, spreading it slightly with the back of a spoon.
Watch for Bubbles: Cook each pancake for about 2-3 minutes or until bubbles form on the surface and the edges appear set. Flip and cook for another 2 minutes or until golden brown.
Keep Warm: Transfer the cooked pancakes to a warm oven (about 200°F) to keep them warm while you finish the batch.
Serve: Stack the pancakes on a serving plate, top with fresh berries, a drizzle of maple syrup or honey, and a dusting of powdered sugar. Serve immediately.
