Description
Delicious Raspberry Lemon Ricotta Pancakes that combine fresh raspberries and zesty lemon with a fluffy ricotta texture, perfect for brunch or special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, mix the ricotta cheese, milk, eggs, sugar, and lemon zest until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the fresh raspberries into the batter.
- Heat a non-stick skillet or griddle over medium heat and add butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter.
Notes
- For gluten-free, use a gluten-free flour blend.
- For lactose intolerance, use dairy-free ricotta or yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave for 30 seconds or warm in a skillet.
- For freezing, place parchment paper between pancakes and store in a freezer-safe bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Raspberry, Lemon, Ricotta, Pancakes, Breakfast, Brunch