Lemon Ricotta Pancakes: Light, Fluffy, and Perfect
If you’re in search of a breakfast that brings joy to your mornings, look no further than these Lemon Ricotta Pancakes: Light, Fluffy, and Perfect. Infused with zesty lemon and creamy ricotta cheese, this delightful dish captures the essence of comfort food while remaining simple to prepare. Whether for a cozy family brunch or a special occasion, these pancakes are sure to impress everyone at the table. With their airy texture and bright flavors, they promise to elevate your breakfast experience. So grab your ingredients and get ready for a warm culinary hug!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 2 large eggs, separated
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ⅓ cup whole milk
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the ricotta, egg yolks, lemon zest, lemon juice, vanilla extract, and milk until smooth.
- In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- In a clean bowl, beat the egg whites until soft peaks form. Carefully fold them into the pancake batter.
- Heat a non-stick skillet over medium heat and grease lightly with butter or oil. Pour about ¼ cup of batter for each pancake and cook until bubbles form on top (about 2-3 minutes), then flip and cook until golden brown (1-2 minutes).
Nutrition
- Serving Size: 1 pancake (75g)
- Calories: 193
- Sugar: 4g
- Sodium: 153mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 85mg