Absolutely! These Lemon Ricotta Breakfast Pancakes are light, fluffy, and bursting with citrusy flavor—perfect for a weekend brunch or a special morning treat. The ricotta adds richness while the lemon keeps them fresh and bright.
🍋 Lemon Ricotta Breakfast Pancakes – Easy & Impressive
🧺 Ingredients:
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 2 tbsp sugar
- Zest of 1 lemon
- 2 tbsp lemon juice
- ½ cup milk (or buttermilk for extra tang)
- Butter or oil for cooking
- Optional toppings: fresh berries, honey, maple syrup, powdered sugar
👨🍳 Instructions:
- Mix the wet ingredients – In a bowl, whisk together ricotta, eggs, sugar, lemon zest, lemon juice, and milk until smooth.
- Combine dry ingredients – In another bowl, mix flour, baking powder, baking soda, and salt.
- Make the batter – Gently fold the dry ingredients into the wet mixture. Don’t overmix—just until combined.
- Cook the pancakes – Heat a nonstick pan over medium heat and add a little butter or oil. – Pour ¼ cup batter per pancake and cook until bubbles form and edges set (2–3 minutes). – Flip and cook another 1–2 minutes until golden.
- Serve warm – Stack and top with berries, syrup, or a dusting of powdered sugar.
🌟 Tips:
- For extra fluffiness, separate the eggs and whip the whites before folding them in.
- Add a spoonful of Greek yogurt or whipped cream on top for a creamy finish.
- These pancakes freeze well—just reheat in a toaster or pan.
