Fluffy Zucchini Lemon Ricotta Pancakes
Light, fluffy pancakes featuring zucchini, lemon zest, and creamy ricotta, perfect for a refreshing weekend brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup ricotta cheese (whole milk ricotta preferred)
- 2 medium zucchinis, grated and squeezed dry (about 1 ½ cups shredded)
- 2 large eggs, room temperature
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 large lemon
- 1 teaspoon pure vanilla extract
- Butter or neutral oil for greasing the pan
Instructions
- Grate the zucchinis using a box grater and place the shreds in a clean kitchen towel. Squeeze out as much moisture as possible (about 2-3 tablespoons) to prevent soggy pancakes.
- In a large bowl, whisk together ricotta cheese, eggs, lemon zest, and vanilla extract until smooth and creamy.
- In another bowl, sift or whisk together flour, sugar, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until combined; a few lumps are okay.
- Carefully fold the squeezed zucchini into the batter, distributing evenly without deflating the mixture.
- Preheat a non-stick skillet or griddle over medium heat. Add butter or oil and let it melt and shimmer.
- Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip carefully and cook for another 2 minutes or until golden and cooked through.
- Transfer cooked pancakes to a warm plate and cover loosely with foil while cooking the rest. Serve immediately with desired toppings.
Notes
Squeeze out excess moisture from zucchini to avoid soggy pancakes. Use room temperature eggs and ricotta for better batter consistency. Fold ingredients gently to keep pancakes light and fluffy. Cook on medium heat and flip only once when bubbles appear on the surface.
Nutrition
- Serving Size: About 3 pancakes
- Calories: 280
- Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
Keywords: zucchini pancakes, lemon ricotta pancakes, fluffy pancakes, weekend brunch, vegetable pancakes, easy breakfast