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- 1 cup ricotta cheese - 1/2 cup milk - 2 large eggs - 1 tablespoon lemon zest - 2 tablespoons lemon juice - 1 cup all-purpose flour - 2 tablespoons sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 2 tablespoons butter, melted (plus more for cooking) - Optional toppings: fresh berries, maple syrup, powdered sugar To make fluffy lemon ricotta pancakes, you need a few key ingredients. Ricotta cheese gives the pancakes their unique lightness. Milk and eggs add moisture and richness. Fresh lemon zest and juice bring a bright, tangy flavor. All-purpose flour forms the base, while sugar adds a hint of sweetness. Baking powder and baking soda help the pancakes rise, making them fluffy. The butter adds richness and helps create a lovely golden color. Feel free to get creative with toppings! Fresh berries, maple syrup, and powdered sugar enhance the flavor and presentation. You can find the full recipe to guide you through the steps. Start by taking a large bowl. In it, whisk together the ricotta cheese, milk, eggs, lemon zest, lemon juice, and melted butter. Mix until the mixture is smooth and well combined. This step is key for fluffy pancakes. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Make sure to mix these dry ingredients well. This helps the pancakes rise nicely when you cook them. Next, fold the dry ingredients into the wet mixture gently. Be careful not to overmix; a few lumps are okay. Overmixing can make the pancakes tough instead of fluffy. Now, preheat a non-stick skillet over medium heat. Add a little butter to coat the surface. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes until golden brown. This simple process will yield delicious, fluffy lemon ricotta pancakes. For the complete recipe, check the Full Recipe section. To make fluffy pancakes, use room temperature ingredients. Cold eggs and milk can make the batter dense. Let them sit out for about 30 minutes before mixing. Also, avoid overmixing the batter. Stir until just combined. A few lumps are fine. Overmixing can lead to tough pancakes. For cooking, use a non-stick skillet and set it to medium heat. This helps the pancakes cook evenly. To test if the skillet is ready, drop a small amount of water on it. If it sizzles and evaporates, it’s good to go. Add a bit of butter to the pan before pouring in the batter. Top your pancakes with fresh berries and syrup. Blueberries or strawberries work great. You can also serve them with lemon slices for a zesty kick. For an extra treat, dust with powdered sugar. These simple touches make your breakfast look and taste amazing. {{image_2}} You can elevate your fluffy lemon ricotta pancakes with some fun twists. Adding a splash of vanilla extract gives them a warm, sweet note. Alternatively, use almond extract for a nutty flavor. Feel free to mix in chocolate chips or chopped nuts into the batter. Chocolate chips add a rich taste, while nuts give a nice crunch. Both options make your pancakes even more delightful! If you want gluten-free pancakes, swap the all-purpose flour for gluten-free flour. It works well and keeps the pancakes fluffy. For a vegan option, you can use dairy-free ricotta and a plant-based milk. Your pancakes will still be creamy and delicious. These changes let everyone enjoy this yummy breakfast treat. For the Full Recipe, check below for a complete guide on making these fluffy treats! Keep your leftover pancakes in an airtight container in the refrigerator. This helps them stay fresh for up to three days. Make sure they cool down first. If you stack them, place parchment paper between the layers to avoid sticking. Reheat your pancakes in a skillet over low heat. This warms them gently and keeps them fluffy. You can also use the microwave. Heat them in short intervals, about 20 seconds at a time. Check to ensure they’re warm all the way through. For best results, add a bit of butter in the skillet for extra flavor. Yes, you can prepare the batter and store it in the fridge for a few hours. This makes mornings easier. Just give it a gentle stir before cooking. Yes, they can be frozen and reheated for quick breakfasts. Stack them with parchment paper in between. Store in a freezer bag for up to a month. Substitute whole wheat flour and reduce sugar for a healthier option. You can also add mashed bananas or applesauce for sweetness. Pair with yogurt, fruit, or a side of bacon for a complete meal. Fresh berries add color and taste. A drizzle of maple syrup enhances flavor too. Find the detailed [full recipe](#) for Fluffy Lemon Ricotta Pancakes here. These lemon ricotta pancakes are both simple and tasty. We combined fresh ingredients for a fluffy treat. Remember to whisk wet and dry ingredients separately for the best texture. Use room temperature items and avoid overmixing to keep them light. You can store leftovers easily or enjoy them for breakfast later. Whether you add fruit, nuts, or keep them classic, customizing is fun. Dive into this recipe and treat yourself to a delightful meal. Your mornings deserve the best!

Fluffy Lemon Ricotta Pancakes

Indulge in the light and fluffy delight of lemon ricotta pancakes! This simple recipe features smooth ricotta, fresh lemon zest, and a touch of sweetness for a breakfast treat that's sure to impress. With just a few easy steps, you can create a pile of golden pancakes topped with berries and maple syrup. Click to explore this delicious recipe and elevate your morning routine with these delightful treats!
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Ingredients
  

1 cup ricotta cheese

1/2 cup milk

2 large eggs

1 tablespoon lemon zest

2 tablespoons lemon juice

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons butter, melted (plus more for cooking)

Optional toppings: fresh berries, maple syrup, powdered sugar

Instructions
 

In a large bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, lemon juice, and melted butter until smooth and well combined.

    In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.

      Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

        Preheat a non-stick skillet or griddle over medium heat and add a little butter to coat the surface.

          Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set.

            Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.

              Remove from heat and keep warm while you repeat with the remaining batter, adding more butter as needed.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                  - Presentation Tips: Stack the pancakes high on a plate, dust with powdered sugar, and add a sprinkle of fresh berries and a drizzle of maple syrup for extra flavor. Enjoy with a slice of lemon on the side for an inviting, fresh look!