Description
Light, fluffy pancakes with bright citrus flavor from fresh lemon zest and juice. The ricotta gives them a tender, melt-in-your-mouth texture, perfect for weekend brunches or lazy mornings.
Ingredients
1 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon fine sea salt
1 ¾ teaspoons granulated sugar
1 large egg, lightly beaten
1 cup whole milk ricotta cheese
¾ cup whole milk (or unsweetened almond milk)
1 tablespoon pure maple syrup
Zest of 1 large lemon
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted
1 tablespoon unsalted butter, for greasing the pan
Instructions
Whisk dry ingredients in a large bowl until combined and no lumps remain.
In a separate bowl, beat the egg with ricotta, milk, maple syrup, melted butter, lemon zest, and lemon juice until smooth.
Pour the wet mixture into the dry ingredients. Fold gently with a spatula for 10 seconds until just combined.
Let the batter rest for 2 minutes while preheating a non-stick skillet over medium-low heat.
Brush the skillet with melted butter, then scoop ¼-cup portions of batter onto the pan, leaving 1-inch gaps between each.
Cook undisturbed for about 2 minutes or until golden and bubbles break across the surface. Flip and cook the other side for another 1-2 minutes.
Transfer to a wire rack and repeat with remaining batter.
Notes
For a dairy-free version, substitute almond milk and vegan butter.
Adjust lemon zest and juice to taste for stronger citrus notes.
Serve warm with fresh berries, maple glaze, or yogurt.
- Prep Time: 10
- Cook Time: 10
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (3-4 pancakes)
- Calories: 340
- Sugar: 10g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 110mg