Lemon Ricotta Pancake Bites

$To make these tasty pancake bites, you will need: - 1 cup ricotta cheese - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/4 teaspoon salt - 2 large eggs - 1/4 cup milk - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 tablespoon sugar (optional, adjust to taste) - Butter or cooking spray for greasing the pan These ingredients create a fluffy and rich base for your pancake bites. Ricotta cheese gives them a creamy texture, while the lemon zest adds a bright flavor. You can customize your pancake bites with a few extra touches: - 1 tablespoon sugar to sweeten (if you prefer a sweeter taste) - A dash of vanilla extract for extra flavor - A sprinkle of cinnamon for warmth Feel free to adjust the sugar based on your taste. You can also swap in different milks, like almond or oat milk, if you want a dairy-free option. Serving your pancake bites can be fun! Here are some ideas: - Drizzle with warm maple syrup - Top with fresh berries, like blueberries or strawberries - Add a dollop of whipped cream for a special treat These toppings enhance the flavors and make breakfast feel extra special. Enjoy experimenting with your favorite combinations! {{ingredient_image_1}} First, grab a large bowl. Add 1 cup of ricotta cheese and 2 large eggs. Whisk them together until smooth. This step helps create a creamy base. Next, pour in 1/4 cup of milk, zest of 1 lemon, and 2 tablespoons of fresh lemon juice. If you like it sweet, add 1 tablespoon of sugar. Mix until all the ingredients blend well. In a separate bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Stir these dry ingredients together. Now, take your dry mix and gradually add it to the wet mixture. Stir gently. Make sure not to overmix; a few lumps are just fine. This mix creates a fluffy texture for the pancake bites. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Using a tablespoon or small cookie scoop, drop spoonfuls of batter onto the skillet. Leave space between each pancake. Cook for about 2-3 minutes. Look for bubbles on the surface and set edges. Flip the bites and cook for another 1-2 minutes until golden brown. Transfer them to a plate. Repeat until all the batter is used. Serve warm with maple syrup and fresh berries on top. Enjoy your delightful breakfast treat! To get the best texture, mix the ricotta and eggs well. This step helps make the batter smooth. When adding the dry mix, stir gently. Overmixing can make the pancakes tough. A few lumps in the batter are perfectly fine. This will keep the pancake bites soft and fluffy. One common mistake is using cold ingredients. Room temperature eggs and milk mix better. Avoid cooking the pancakes on too high heat. This can burn the outside while leaving the inside raw. Also, don’t skip greasing the pan. This helps prevent sticking and ensures even cooking. Flipping pancakes can be tricky. Wait for bubbles to form on the surface. This shows they are ready. Use a wide spatula for better control. Slide it gently under the pancake, then flip quickly. If the pancake breaks, don’t worry! Just patch it back together in the pan. Pro Tips Use Fresh Ricotta: For the best flavor and texture, opt for fresh ricotta cheese instead of pre-packaged varieties. It makes a noticeable difference in taste! Adjust Sweetness: Depending on your taste and the tartness of the lemon, feel free to adjust the sugar. You can even omit it for a healthier version. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough pancakes, which we want to avoid! Perfect Cooking Temperature: Ensure your skillet is at medium heat. Too hot, and the pancakes will burn; too cool, and they won’t cook through. Test with a drop of water—if it sizzles, you’re good to go! {{image_2}} You can mix up the flavors of your Lemon Ricotta Pancake Bites. If you love citrus, try adding orange or lime zest. This will give a fresh twist to the classic lemon taste. For berry lovers, throw in some mashed blueberries or chopped strawberries. This adds sweetness and color. You can also make a fun swirl by adding fruit puree to the batter before cooking. Each bite will be a delightful surprise! If you need gluten-free options, you can swap the all-purpose flour with a gluten-free blend. Make sure to check that your baking powder is also gluten-free. For a dairy-free version, use a dairy-free ricotta or a thick almond yogurt. You might need to adjust the amount of milk, so start with less and add more as needed. These changes let everyone enjoy this tasty treat. These pancake bites are great for many occasions! For a cozy weekend breakfast, serve them warm with maple syrup and fresh berries. If it’s a special brunch, add whipped cream and a dusting of powdered sugar on top. For kids’ parties, you can set up a pancake bar. Let guests add their own toppings like chocolate chips, nuts, or yogurt. This makes it fun and interactive! Store leftover pancake bites in an airtight container. Let them cool completely before sealing. This helps keep them fresh. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. To reheat pancake bites, use the microwave or a skillet. If using a microwave, place them on a plate and cover with a damp paper towel. Heat for 20-30 seconds. For the skillet, warm on low heat for 1-2 minutes on each side. This keeps them soft and tasty. To freeze pancake bites, let them cool down first. Then, arrange them in a single layer on a baking sheet. Freeze for about one hour. Once frozen, transfer them to a freezer bag. They will stay good for up to two months. When you're ready to eat, thaw in the fridge overnight before reheating. Yes, you can prepare the batter in advance. Mix the wet and dry ingredients and store them in the fridge. Use it within 24 hours for the best taste. You can also cook the pancake bites ahead of time. Store them in an airtight container in the fridge. Reheat them in a skillet or microwave when ready to serve. Look for bubbles on the surface. The edges should appear set and slightly firm. When you flip them, they should be golden brown. If they are too pale, give them a little more time. Cooking times can vary, so keep an eye on them. If you don't have ricotta, try cottage cheese. Blend it until smooth for a similar texture. Cream cheese is another option. Just soften it and mix it well. Greek yogurt can also work, but it may change the flavor slightly. Lemon ricotta pancake bites are tasty and easy to make. We covered the key ingredients, steps, tips, and variations. Remember to choose your flavors and adjust for dietary needs. Storing and reheating them is simple, too. With these ideas, you can impress your friends and family. Try making these fun bites for breakfast or a snack, and enjoy every bite! Keep experimenting to find the perfect version you love most.$

Lemon Ricotta Pancake Bites

Delicious and fluffy pancake bites infused with lemon and ricotta cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

1 cup ricotta cheese
1 cup all-purpose flour
1 tablespoon baking powder
1 quarter teaspoon salt
2 large eggs
1 quarter cup milk
1 zest of 1 lemon
2 tablespoons fresh lemon juice
1 tablespoon sugar (optional, adjust to taste)
as needed butter or cooking spray for greasing the pan
as needed maple syrup for serving
as needed fresh berries (such as blueberries or strawberries) for garnish

Instructions

In a large bowl, whisk together the ricotta cheese and eggs until smooth.
Add milk, lemon zest, lemon juice, and sugar (if using) to the ricotta mixture and stir until well combined.
In a separate bowl, mix together the flour, baking powder, and salt.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined (do not overmix; a few lumps are okay).
Heat a non-stick skillet or griddle over medium heat and grease it lightly with butter or cooking spray.
Using a tablespoon or small cookie scoop, drop spoonfuls of the batter onto the skillet, leaving some space between each pancake.
Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown.
Transfer the pancake bites to a plate and repeat with the remaining batter, adjusting the heat as necessary.
Serve warm with a drizzle of maple syrup and a handful of fresh berries on top.

Notes

Adjust sugar to taste; serve warm for best flavor.

Keyword breakfast, lemon, pancakes, ricotta