Lemon ricotta pancakes are the perfect breakfast for a lazy weekend morning. They are light and fluffy, with a hint of sweetness from the lemon. The ricotta gives them a rich, creamy texture. Serve them with some butter and syrup, and you have a delicious breakfast that will satisfy your sweet and savory cravings.
what are lemon ricotta pancakes?
Lemon Ricotta Pancakes are a delicious and easy breakfast treat! Made with just a few simple ingredients, these pancakes are light and fluffy with a hint of citrus flavor. The perfect way to start your day.
Why You’ll Love lemon ricotta pancakes
1. They’re fluffy and moist.
2. The lemon and ricotta flavors are a great combination.
3. They’re a fun twist on traditional pancakes.
4. They can be made ahead of time and reheated.
5. They freeze well.
How to Make It lemon ricotta pancakes recipe
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the eggs, ricotta, milk, and lemon zest.
Add the wet ingredients to the dry ingredients and mix until just combined.
Heat a griddle or large frying pan over medium heat and coat with butter or cooking spray.
Scoop 1/4 cup of batter onto the griddle for each pancake.
Cook until bubbles form on the surface of the pancakes and they are golden brown on the bottom, about 2 minutes.
Flip and cook until golden brown on the other side, about 2 minutes more.
Serve with butter and syrup.
Chef’s Tips for lemon ricotta pancakes
Lemon Ricotta Pancakes are a delicious and easy breakfast option. Here are a few tips from Chef John on how to make them even better:
1. Use fresh lemons for the best flavor.
2. When zesting the lemon, be sure to avoid the pith as it can be bitter.
3. Add the ricotta cheese to the batter last, just before cooking.
4. Cook the pancakes on a griddle or in a nonstick skillet over medium-low heat so they don’t brown too quickly.
5. Serve with butter and syrup, or your favorite toppings.
There are a few key tools you’ll need to make lemon ricotta pancakes.
First, you’ll need a griddle or large frying pan.
Second, you’ll need a mixing bowl and whisk.
And finally, you’ll need a spatula.
In order to maintain freshness, it is best to store lemon ricotta pancakes in an airtight container in the fridge. If you are planning on freezing them, be sure to wrap each pancake individually in plastic wrap before placing them in a freezer-safe bag. When ready to eat, simply reheat in the microwave or oven until warmed through.
Lemon ricotta pancakes are a delicious and easy breakfast option that can be made ahead of time and stored in the fridge or freezer for later. Simply follow the storage instructions above and enjoy a hot and fresh breakfast any day of the week.
Can I freeze lemon ricotta pancakes?
Yes, you can freeze lemon ricotta pancakes. To do so, place the pancakes in a single layer on a baking sheet and freeze for about 2 hours. Once frozen, transfer the pancakes to an airtight container or freezer bag and store in the freezer for up to 3 months.
Are lemon ricotta pancakes healthy?
Lemon ricotta pancakes are not particularly healthy, as they are high in sugar and fat. However, they can be part of a healthy diet if eaten in moderation.
what to serve with lemon ricotta pancakes?
There are many options for what to serve with lemon ricotta pancakes. Some people like to serve them with fruit syrup or honey, while others prefer a savory option like bacon or sausage. Whichever way you choose to serve them, lemon ricotta pancakes are sure to be a hit.
what do lemon ricotta pancakes taste like?
Lemon ricotta pancakes are light and fluffy, with a tart and creamy lemon flavor. They’re perfect for a special breakfast or brunch.
Other Lemon pancakes Recipe you’ll like:
Recipe of Lemon poppy ricotta pancakes
Lemon ricotta pancakes Recipe
- 1 cup ricotta cheese
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Zest of one lemon
- 1/4 cup milk (any kind)
- 2 tablespoons butter, melted (plus more for cooking)
- In a large bowl, whisk together ricotta cheese, eggs, flour, sugar, baking powder, and salt until smooth.
- Stir in lemon zest and milk until combined. Melt butter in a large skillet over medium heat.
- Drop batter into the pan, about 2 tablespoons at a time, to make pancakes.
- Cook until golden brown on both sides and set aside while you cook the rest of the batch.
- Serve warm with maple syrup or fruit compote and lemon zest.
- Calories: 152 calories
- Sugar: 4 grams
- Fat: 5 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 7 grams