Limoncello Ricotta Pancakes: Light, Fluffy & Zesty Delight!
Experience a delightful twist on classic pancakes with these Limoncello Ricotta Pancakes, featuring fluffy textures and refreshing lemon flavors. Perfect for brunch or a special occasion, they are easy to make and sure to impress!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda (optional)
- 1 tablespoon of vinegar (optional)
- 1 cup of ricotta cheese
- 1/2 cup of milk (or your chosen alternative)
- 2 large eggs
- 1/4 cup of limoncello (or lemon juice and zest)
- 1 teaspoon of vanilla extract
- Butter or non-stick spray (for greasing the pan)
Instructions
- In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, and 1 teaspoon of baking powder. If you’re using baking soda, add ½ teaspoon and then mix in 1 tablespoon of vinegar.
- In a separate bowl, combine 1 cup of ricotta cheese, 1/2 cup of milk (or your chosen alternative), 2 large eggs, 1/4 cup of limoncello (or the non-alcoholic mix of lemon juice and zest), and 1 teaspoon of vanilla extract. Whisk until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a non-stick spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown.
- Transfer the cooked pancakes to a plate and keep them warm in a low oven while you finish cooking the remaining batter.
- Enjoy your Limoncello Ricotta Pancakes warm, topped with fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: Consider adding lemon zest to the batter for an extra citrus punch, or mix in blueberries or chocolate chips for a fun twist. For extra fluffy pancakes, separate the egg whites and beat them until stiff peaks form, then fold them into the batter gently right before cooking.