Ricotta Pancakes
Indulge in the light and fluffy goodness of ricotta pancakes, a breakfast treat that transforms your morning routine into a culinary celebration. Infused with vanilla and lemon zest, these pancakes are not only easy to whip up but also incredibly versatile, perfect for any occasion. Serve them warm with fresh fruits or syrup, and savor the delightful aroma that fills your kitchen. Whether it’s a cozy weekend brunch or an impressive gathering, these ricotta pancakes will leave everyone craving more.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
- 1 cup fresh ricotta cheese
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- Butter (for greasing the pan)
Instructions
- In a large bowl, whisk together ricotta cheese, eggs, milk, vanilla extract, and lemon zest until smooth.
- In a separate bowl, combine flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Preheat a non-stick skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes until bubbles form on top; flip carefully.
- Cook for another 2-3 minutes until golden brown. Serve warm with toppings of your choice.
Nutrition
- Serving Size: 2 pancakes (approximately 120g)
- Calories: 280
- Sugar: 6g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg