Lemon Ricotta Pancakes – A Delicious Pancake Dessert Recipe

Lemon Ricotta Pancakes – A Delicious Pancake Dessert Recipe

Lemon Ricotta Pancakes are delightfully tangy with a touch of sweetness, making them the best pancakes with a light and fluffy texture compared to traditional pancakes. To achieve these perfect results, it's essential to mix the wet and dry ingredients separately, ensuring you don’t overmix the batter, which can cause excessive gluten formation and result in a denser pancake. We promise this dessert will be easy to make!

This recipe serves 8 portions, with a preparation time of 10 minutes and a cooking time of 20 minutes, meaning your dessert will be ready in just half an hour. Sounds like a perfect breakfast, doesn't it?

Ingredients for Lemon Ricotta Pancakes:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• 1 teaspoon English salt (Kosher salt)
• 3/4 cup plain milk
• 1/2 cup ricotta cheese
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Juice and zest of 1 lemon
• Butter for cooking
• Maple syrup for serving
• Powdered sugar for serving

How to Prepare Lemon Ricotta Pancakes:

Step 1: In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Step 2: In a separate bowl, whisk the milk and ricotta cheese together, then add the eggs one at a time. Stir in the vanilla, lemon juice, and lemon zest.

Step 3: Add the wet ingredients to the dry ingredients and stir gently with a wooden spoon until just combined.

Step 4: Melt butter in a large non-stick skillet over medium heat. Once the butter is foamy, reduce the heat to medium-low and pour the pancake batter into the skillet. Cook until bubbles begin to form and the bottom is golden, about 3 minutes. Flip and cook the other side until golden, another 3 minutes.

Step 5: Repeat with the remaining batter.

Final Step: Serve warm with maple syrup and powdered sugar.

Enjoy your delicious Lemon Ricotta Pancakes!