Why You’ll Love This Recipe

• Light and Fluffy Texture: The combination of ricotta cheese and almond flour creates pancakes that are incredibly soft and tender.
• Gluten-Free Friendly: Made with almond flour, these pancakes are perfect for those avoiding gluten.
• Zesty Lemon Flavor: The lemon zest and glaze add a refreshing brightness to every bite.
• Quick and Easy: With simple ingredients and easy steps, these pancakes are ready in no time.
• Versatile: Ideal for breakfast, brunch, or even dessert with a dollop of whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup ricotta cheese
• 1 cup almond flour
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1/2 cup milk
• 1 tsp baking powder

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 2 tbsp lemon juice

Directions

1. In a large mixing bowl, combine ricotta cheese, almond flour, vanilla extract, lemon zest, milk, and baking powder. Mix until smooth.
2. Preheat a griddle or non-stick skillet over medium heat and lightly grease it.
3. Pour approximately 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
4. While the pancakes cook, whisk together powdered sugar and lemon juice in a small bowl to prepare the lemon glaze.
5. Serve pancakes warm, drizzled with lemon glaze.

Servings and Timing

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Berry Boost: Add fresh blueberries or raspberries to the batter for a fruity twist.
• Nutty Crunch: Sprinkle chopped almonds or pistachios on top for added texture.
• Chocolate Lovers: Drizzle with melted dark chocolate instead of lemon glaze.
• Savory Twist: Skip the glaze and add a touch of salt and herbs for a savory version.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm them in a skillet over low heat or microwave for 30-60 seconds. To retain the fluffy texture, avoid overheating.

FAQs

1. Can I use regular flour instead of almond flour?

Yes, but the texture will be slightly different. You may need to adjust the amount of milk.

2. Can I make these pancakes dairy-free?

Swap the ricotta cheese for a dairy-free alternative and use almond or oat milk.

3. Can I freeze these pancakes?

Absolutely! Let them cool completely, then store in an airtight container with parchment paper between layers. Freeze for up to 2 months.

4. How can I make these pancakes extra fluffy?

Ensure your baking powder is fresh and don’t overmix the batter.

5. What can I use instead of lemon glaze?

Try maple syrup, honey, or a dollop of Greek yogurt for a different topping.

6. Can I add protein powder to the batter?

Yes, but you might need to add a little more milk to maintain the right consistency.

7. Can I use lemon juice instead of lemon zest?

While zest provides a more intense flavor, you can use lemon juice for a milder lemon taste.

8. Can I cook these pancakes without oil?

Use a non-stick pan, but a light coating of oil or butter helps achieve a golden brown color.

9. What type of milk works best?

Any type of milk will work, including dairy, almond, soy, or oat milk.

10. Can I make the batter ahead of time?

For best results, prepare the batter fresh, but you can refrigerate it for up to 1 day.

Conclusion

Lemon Ricotta Almond Pancakes are the ultimate breakfast indulgence, combining the tangy brightness of lemon with the creamy richness of ricotta. Whether you enjoy them with the zesty lemon glaze or customize them with your favorite toppings, these pancakes are a crowd-pleaser that’s both delicious and nutritious. Perfect for any occasion, they’ll quickly become a family favorite!