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Stunning Lemon Ricotta Pancakes deliver 1 amazing fluff

Lemon Ricotta Pancakes
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Make fluffy, bright pancakes with ricotta cheese for a luxurious brunch experience. These Lemon Ricotta Pancakes offer a simple twist to your weekend breakfast.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup whole milk
  • 1/2 cup ricotta cheese (whole milk preferred)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted, plus more for the griddle

Instructions

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk the egg, milk, ricotta cheese, lemon zest, lemon juice, and vanilla extract until just combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold until just mixed. Do not overmix; a few lumps are fine.
  4. Stir in the melted butter.
  5. Heat a lightly buttered griddle or large nonstick skillet over medium heat.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side, until bubbles form on the surface and the edges look set. Flip and cook the other side until golden brown.
  8. Serve immediately with your favorite toppings.

Notes

  • Use whole milk ricotta for the creamiest texture.
  • Do not overmix the batter; this keeps your pancakes light and fluffy.
  • For extra tang, add a small squeeze of fresh lemon juice over the finished pancakes before serving.

Nutrition

Find it online: https://flavorvista.com/lemon-ricotta-pancakes-fluffy-recipe/