Lemon Ricotta Pancakes Recipe

There’s something truly magical about gathering the family for a delightful breakfast that excites every sense. Our Lemon Ricotta Pancakes Recipe is not just a breakfast, it’s a celebration. Imagine the soft sunlight streaming through the windows, highlighting a table set with a white tablecloth, fresh flowers, and bright berries. This recipe is a perfect blend of fluffiness and zest, creating a beautiful harmony that’s both elegant and effortlessly comforting. It’s a creative take on a classic, bringing a fresh twist to family mornings or seasonal gatherings, making every bite a moment to cherish.

Recipe Summary

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup ricotta cheese
• 1/2 cup milk
• 2 large eggs, separated
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Butter, for cooking
• Powdered sugar, for dusting
• Fresh berries, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the ricotta cheese, milk, egg yolks, lemon zest, lemon juice, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined; be careful not to over-mix.
4. In a clean, dry bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
6. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles appear on the surface and the edges look set, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
7. Keep pancakes warm in a low oven while you cook the remaining batter.
8. To serve, stack the pancakes high, dust with powdered sugar, and adorn with fresh berries. Enjoy immediately with a pot of fresh tea.

Helpful Tips

• Don’t over-mix: To keep your pancakes light and fluffy, mix the batter until just combined.
• Variations: For a fun twist, try adding a handful of poppy seeds to the batter for a delightful texture and flavor.
• Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to two days. Reheat in a toaster or skillet.
• Substitutions: Almond or coconut milk can be substituted for regular milk for a dairy-free option, and you can use gluten-free flour for a gluten-free version.

Pairings

These pancakes pair beautifully with a hot pot of jasmine tea or freshly brewed coffee. For a heartier meal, serve alongside crispy turkey bacon or a refreshing fruit salad. At Zynahz, we believe that cooking should be a joyous experience that brings families together. Our Lemon Ricotta Pancakes Recipe is just one of the many ways we strive to inspire creativity and connection in your kitchen. We invite you to try this recipe, share your delightful creations with us, and spread the joy by sharing with friends and family. Don’t forget to explore more of our delicious recipes, follow us on social media, and sign up for our newsletter for the latest culinary inspirations from Zynahz!