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Lemon Ricotta Pancakes Berries

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
Fluffy lemon ricotta pancakes topped with fresh berries make for a delightful 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
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh lemon juice

Toppings & Syrup

  • to taste Maple syrup
  • to dust 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; then fold into dry ingredients.
  • Beat egg whites until soft peaks; fold into batter.
  • Cook pancakes on a greased skillet until golden; serve topped with berries and syrup.

Notes

Use fresh berries for best flavor and texture.
Calories: 350kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: Pancakes