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Lemon Ricotta Pancakes with Honey Drizzle

Lemon Ricotta Pancakes with Honey Drizzle for Blissful Mornings

Delight in these Lemon Ricotta Pancakes with Honey Drizzle, a fluffy and citrusy breakfast treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup whole milk ricotta or low-fat ricotta for lighter option
  • 1 cup all-purpose flour substitutable with half whole wheat flour
  • 2 tablespoons granulated sugar reduce to 2 tbsp for a lower sugar option
  • 2 large eggs room temperature
  • 1 tablespoon baking powder ensure freshness
  • 1 pinch fine sea salt to enhance overall flavor
  • 1 tablespoon fresh lemon zest avoid juice to keep batter dry
  • 1/2 cup buttermilk can use plain yogurt instead
  • 1 teaspoon vanilla extract
For the Honey Drizzle
  • 1/4 cup honey warm for best results

Equipment

  • mixing bowl
  • whisk
  • griddle
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Sift together the flour, sugar, baking powder, sea salt, and lemon zest in a mixing bowl.
  2. Soften the ricotta by microwaving it for about 90 seconds and let it cool.
  3. Whisk together the ricotta and eggs, then add buttermilk and vanilla until smooth.
  4. Fold the wet mixture into the dry ingredients until just combined.
  5. Preheat the griddle to 375°F and test with water droplets.
  6. Cook the pancakes for 2-3 minutes until bubbles form, then flip and cook until golden.
  7. Warm the honey in a microwave for about 10 seconds for drizzle.
  8. Serve the pancakes warm with honey drizzle on top.

Nutrition

Serving: 2pancakesCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Avoid overmixing the batter for fluffy texture. Keep pancakes warm in a low oven if cooking in batches.

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