Light and fluffy lemon ricotta pancakes that provide a refreshing twist to your breakfast routine.

Scale

1 cup ricotta cheese

1/2 cup fresh lemon juice and zest

1 cup all-purpose flour (or whole wheat flour)

2 tsp baking powder

2 tbsp sugar (or honey/maple syrup)

1 cup milk (or almond/oat milk)

2 large eggs (or flaxseed meal as replacement)

1/4 tsp salt

In a large mixing bowl, combine the ricotta cheese, lemon juice, and lemon zest. Whisk until smooth.
In a separate bowl, mix together the flour, baking powder, sugar, and salt.
Gradually add the dry mixture to the ricotta mixture, alternating with the milk.
Preheat a skillet or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, then flip and cook for another 1-2 minutes.
Serve warm with your favorite toppings.

Allow the batter to rest for a few minutes for optimal fluffiness.

Keywords: pancakes, breakfast, lemon, ricotta, healthy recipe, easy breakfast, fluffy pancakes