Description
Enjoy the light and fluffy texture of these Lemon Ricotta Pancakes with Warm Berry Compote! Made with ricotta and fresh lemon juice, they offer a deliciously unique flavor that’s perfect for a weekend breakfast or a special brunch. Easy to make, this dish is sure to impress anyone looking for a delightful homemade meal.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs (room temperature)
- 1 and 1/2 cups (340ml) whole milk
- 1 cup (227g) full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (57ml) fresh lemon juice
- 2 teaspoon lemon zest
- maple syrup or fresh whipped cream, for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until fully combined.
- In another bowl, lightly beat the eggs with a whisk.
- Combine the milk, ricotta, and vanilla with the eggs and beat until everything is well incorporated.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in the lemon juice and zest carefully without overmixing.
- Heat a buttered pan or griddle and pour batter by 1/3 cupfuls, leaving space between each pancake. Cook for about 3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown. Continue with the remaining batter.
- Serve the pancakes warm topped with syrup or whipped cream.
Notes
The pancakes can be frozen. Just place them in a single layer on a baking sheet, freeze, then transfer to a freezer bag.
For added flavor, consider including a dash of cinnamon in the batter. Never overmix to keep the pancakes fluffy.
Nutrition
- Serving Size: 1 pancake
- Calories: 231
- Sugar: 5g
- Sodium: 305mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 73mg