Cherry and Limon Ricotta Pancakes
Cherry and limon ricotta pancakes are the perfect way to elevate your brunch game. These light, fluffy pancakes are infused with sweet cherries and zesty lemon, creating a delightful flavor combination that will brighten any morning. Easy to whip up and visually stunning, they’re sure to impress your guests or make any breakfast feel special. Top them with whipped cream or yogurt for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 8 pancakes (4 servings) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp salt
- 1 cup ricotta cheese (whole milk)
- 2 large eggs
- 1/2 cup whole milk
- Zest of 1 lemon
- 1 cup fresh cherries, pitted and chopped
- Butter for cooking
Instructions
- In a bowl, mix flour, baking powder, sugar, and salt.
- In another bowl, whisk together ricotta cheese, eggs, milk, and lemon zest until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fold in the chopped cherries.
- Heat a non-stick skillet over medium heat and melt butter. Pour in about 1/4 cup of batter for each pancake.
- Cook until bubbles form (2-3 minutes), then flip and cook until golden brown.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 282
- Sugar: 7g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: For fluffier pancakes, let the batter rest for a few minutes before cooking. Swap cherries for blueberries or add vanilla extract for variation. Store leftovers in an airtight container in the fridge for up to three days.