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Lemon Ricotta Pancakes Berries

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 350
Delight in fluffy lemon-infused ricotta pancakes topped with fresh berries and drizzled with maple syrup for a perfect breakfast treat.

Ingredients

Dairy

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, separated (yolks and whites separated)
  • 3/4 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • Zest of 1 large lemon lemon zest
  • 1 teaspoon vanilla extract
  • 1.5 cups mixed fresh berries (strawberries, blueberries, etc.)
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh lemon juice

Toppings

  • to taste Maple syrup
  • to taste Powdered sugar

Instructions 

  • Mix berries with sugar and lemon juice; set aside.
  • Combine dry ingredients in a bowl.
  • Mix ricotta, milk, butter, egg yolks, lemon zest, and vanilla until smooth.
  • Fold wet into dry ingredients; then gently fold in beaten egg whites.
  • Cook pancakes on a greased skillet until golden; serve topped with berries and syrup.

Notes

For fluffier pancakes, do not overmix the batter.
Calories: 350kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: Pancakes