Lemon Basil Ricotta Pancakes are a delightful twist on the traditional breakfast favorite. These pancakes are light and fluffy, thanks to the ricotta cheese, which adds a creamy texture. The fresh lemon zest infuses a bright citrus flavor, perfectly complemented by the aromatic basil. This combination gives the pancakes a unique and refreshing taste profile that distinguishes them from regular pancakes. Ideal for a leisurely weekend brunch, they pair wonderfully with fresh berries or a drizzle of honey. People love these pancakes for their ability to bring a gourmet touch to a simple meal, making breakfast feel special. The balance of sweet and savory flavors ensures they are a hit with everyone.
Lemon Basil Ricotta Pancakes
0 out of 5 stars (based on 0 reviews)

Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Flour – 1.5 Cups
- Baking Powder – 1 Tbsp
- Sugar – 2 Tbsp
- Salt – 0.5 Tsp
- Eggs – 2 Piece
- Ricotta – 1 Cups
- Milk – 0.75 Cups
- Lemon Zest – 2 Tsp
- Basil – 2 Tbsp
- Butter – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
8 Grams
Saturated Fat
110 Mg
Cholesterol
320 Mg
Sodium
40 Grams
Total Carbohydrate
1 Grams
Dietary Fiber
12 Grams
Sugars
12 Grams
Protein
Directions
Step 1
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Step 2
In another bowl, beat the eggs and then mix in ricotta, milk, and lemon zest.
Step 3
Combine the wet ingredients with the dry ingredients, stirring gently until just combined.
Step 4
Fold in chopped basil, taking care not to overmix the batter.
Step 5
Heat a non-stick skillet over medium heat and melt a small amount of butter.
Step 6
Pour 1/4 cup batter onto the skillet for each pancake.
Step 7
Cook until bubbles form on the surface, then flip and cook until golden brown.
Step 8
Serve warm with fresh berries or a drizzle of honey, if desired.
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