Description
Lemon Ricotta Pancakes with Fresh Berries are fluffy, citrusy pancakes topped with fresh berries, perfect for a delightful breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- 3 tbsp granulated sugar
- 1 cup whole milk
- ¾ cup ricotta cheese
- 2 large eggs, separated
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Butter or oil, for cooking
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- Powdered sugar, for dusting (optional)
- Maple syrup or honey, for drizzling
Instructions
- In a medium bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, mix together the milk, ricotta, egg yolks, lemon zest, lemon juice, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- In a clean bowl, beat the egg whites until soft peaks form. Gently fold them into the pancake batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop ¼ cup of batter per pancake. Cook for 2–3 minutes per side, or until golden brown and cooked through.
- Top with fresh berries, a dusting of powdered sugar (if desired), and a drizzle of maple syrup or honey. Serve warm.
Notes
- Ensure the egg whites are beaten to soft peaks for fluffier pancakes.
- Adjust the amount of lemon zest and juice to taste for more or less citrus flavor.
- Use any combination of fresh berries you prefer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 280
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg
Keywords: Lemon Ricotta Pancakes, Fresh Berries, Breakfast, Brunch, Fluffy Pancakes