Fluffy Lemon Ricotta Pancakes Recipe for a Zesty Breakfast
A delicious lemon ricotta pancakes recipe that is fluffy and perfect for breakfast.
Equipment
- - Large bowl
- medium bowl
- Nonstick skillet
Ingredients
For the Batter
- 1 cup All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
- 2 tablespoons Cane Sugar Substitute with coconut sugar for a healthier alternative.
- 1 tablespoon Baking Powder Creates fluffiness by producing gas bubbles during cooking.
- 1/2 teaspoon Sea Salt Enhances overall flavor.
- 1 cup Milk Use buttermilk for added flavor and fluffiness.
- 1 cup Whole Milk Ricotta Cheese Substitute with non-dairy ricotta for a lactose-free option.
- 2 Large Eggs Provide structure and moisture.
- 2 tablespoons Unsalted Butter Replace with neutral oil for a dairy-free alternative.
- 1 tablespoon Lemon Zest Use orange zest for a different citrus note.
- 2 tablespoons Fresh Lemon Juice Substitute with lime juice for a twist.
- 1 teaspoon Vanilla Extract Adds warmth and depth of flavor.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and sea salt until well combined.
- In a medium bowl, whisk together the milk, ricotta, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth.
- Gently add the wet ingredients to the dry ingredients, stirring until just combined.
- Heat a nonstick skillet over medium-low heat and lightly grease it. Pour the batter using a ⅓-cup scoop.
- Cook for 1-3 minutes on each side, until puffed and golden brown.
- Enjoy your pancakes warm, drizzled with syrup or topped with fruit compote.
Notes
Avoid overmixing to keep pancakes fluffy. Store leftovers in an airtight container in the fridge for up to 3 days.