Description

Cherry and limon ricotta pancakes deliver a delightful burst of flavor, marrying sweet cherries with zesty lemon for a breakfast experience that feels like a celebration. Fluffy and rich, these pancakes are draped in creamy ricotta, making them a perfect treat for any occasion—whether it’s a leisurely weekend brunch or a quick weekday breakfast. The balance of tangy and sweet will have everyone reaching for seconds!

Ingredients

Scale

1 cup all-purpose flour
1 tbsp granulated sugar
2 tsp baking powder
1/4 tsp salt
1 cup ricotta cheese
2 large eggs
1/2 cup whole milk (or non-dairy alternative)
1/4 cup melted butter
Zest and juice of 1 lemon
1 cup fresh cherries, pitted

Instructions

In a small bowl, combine pitted cherries with 1 tbsp sugar; set aside to macerate.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, mix eggs, ricotta, milk, melted butter, lemon zest, and juice until smooth.
Gently fold the wet mixture into the dry ingredients until just combined; lumps are fine.
Heat a non-stick skillet over medium heat and lightly grease. Pour about 1/4 cup batter for each pancake; cook until bubbles form on top (about 3-4 minutes), then flip and cook until golden brown.
Serve warm with extra cherries or maple syrup.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes (approx. 150g)
Calories: 320
Sugar: 14g
Sodium: 270mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 9g
Cholesterol: 90mg

Keywords: For added variety, substitute cherries with blueberries or strawberries. Adding vanilla extract can elevate the flavor profile significantly.