Fluffy Lemon Ricotta Pancakes with Fresh Berries
Delight in these fluffy lemon ricotta pancakes, bursting with citrus flavor and topped with fresh berries for a refreshing breakfast treat.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 8 pancakes
- (1 cup) all-purpose flour
- (1 tablespoon) baking powder
- (1/4 teaspoons) salt
- (1/2 cups) ricotta cheese
- (1/2 cups) milk
- (2) large eggs
- (1/4 cups) granulated sugar
- (1 tablespoon) lemon zest
- (2 tablespoons) lemon juice
- (1 teaspoon) vanilla extract
- (2 tablespoons) unsalted butter, melted
- (1 cup) mixed fresh berries (strawberries, blueberries, raspberries)
- Maple syrup for serving
Instructions
- 1
In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt.
- 2
In another bowl, combine 1/2 cup ricotta cheese, 1/2 cup milk, 2 large eggs, 1/4 cup granulated sugar, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Mix until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.
- 4
Gently fold in 2 tablespoons melted unsalted butter until incorporated.
- 5
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- 6
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- 7
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- 8
Serve the pancakes warm, topped with 1 cup mixed fresh berries and maple syrup.
Recipe actions