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Ricotta Lemon Pancakes with Berries: 2 joyful bites

Ricotta Lemon Pancakes with Berries
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Start your day with these fluffy Ricotta Lemon Pancakes, brightened with fresh lemon zest and topped with a medley of berries. They’re a delightful way to make any morning feel like a special Sunday.

Ingredients

Scale
  • 1.5 cups all-purpose flour
  • 3.5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1.25 cups milk
  • 1 egg
  • 3.5 tablespoons melted butter
  • 1 cup ricotta cheese
  • 1 lemon, zested
  • 1 cup mixed berries (fresh or frozen)

Instructions

  1. In a large bowl, sift together the flour, baking powder, salt and sugar.
  2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  3. Stir in the ricotta cheese and lemon zest.
  4. Gently fold in the mixed berries.
  5. Heat a lightly oiled griddle or frying pan over medium-high heat.
  6. Pour or scoop the batter onto the griddle for each pancake.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra fluffiness, ensure your baking powder is fresh.
  • You can substitute yogurt for ricotta cheese if needed.
  • If using frozen berries, they can be folded in directly without thawing.

Nutrition

Find it online: https://sundayflavor.com/ricotta-lemon-pancakes-with-berries/