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Pancakes are undeniably one of the most beloved breakfast staples around the world. Their soft, fluffy texture and versatility make them a favorite for both young and old. From classic buttermilk pancakes to hearty whole-grain versions, there’s no denying that pancakes have a special place in our hearts (and stomachs). Yet, while traditional pancakes are delightful, there’s a world of flavors waiting to be explored. Enter the zesty lemon ricotta pancake, a refreshing twist that elevates the humble pancake to new heights.

Lemon Ricotta Pancakes

Start your morning with a delicious twist on a classic breakfast! Zesty lemon ricotta pancakes are fluffy, creamy, and packed with vibrant lemon flavor. They're easy to make and perfect for brunch or a special occasion. Top them with fresh berries and a drizzle of maple syrup for an irresistible treat. This recipe not only elevates your pancake game but also adds a nutritious touch with ricotta cheese. Try them today for a refreshing breakfast experience! #LemonPancakes #RicottaRecipes #BrunchIdeas #HealthyBreakfast #PancakeRecipe
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Ingredients
  

1 cup ricotta cheese

1/2 cup milk

2 large eggs

1 tablespoon lemon zest (from about 1 lemon)

1/4 cup freshly squeezed 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 melted unsalted butter (plus more for cooking)

Fresh blueberries or strawberries (for serving)

Maple syrup (for serving)

Instructions
 

In a mixing bowl, combine the ricotta cheese, milk, eggs, lemon zest, and lemon juice. Whisk together until smooth and well mixed.

    In a separate bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt.

      Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined—do not overmix; a few lumps are okay.

        Fold in the melted butter until incorporated but avoid overworking the batter.

          Heat a non-stick skillet or griddle over medium-low heat and add a small amount of butter.

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

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

                Repeat with the remaining batter, adding more butter to the skillet as needed.

                  Serve warm, topped with fresh blueberries or strawberries and drizzled with maple syrup.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 (Makes about 8 pancakes)