Description
These Lemon Ricotta Pancakes are irresistibly fluffy and light, combining the tangy brightness of fresh lemon juice and zest with creamy ricotta cheese. Perfect for a refreshing and indulgent breakfast, they’re quick to prepare and cook, yielding soft, tender pancakes that pair wonderfully with powdered sugar, fresh berries, and maple syrup.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/4 cups buttermilk
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted, plus more for greasing
- 1 cup whole milk ricotta cheese
- 1/4 cup lemon juice, freshly squeezed
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon vanilla extract
Optional Toppings
- Powdered sugar, for dusting
- Fresh berries, for serving
- Maple syrup, for serving
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing; a few lumps in the batter are normal.
- Fold in Ricotta and Lemon: Carefully fold in the ricotta cheese, freshly squeezed lemon juice, lemon zest, and vanilla extract, keeping the mixture light and airy.
- Rest the Batter: Let the batter rest for 5 to 10 minutes to help the ingredients meld and the batter thicken slightly.
- Heat the Cooking Surface: Preheat a lightly greased griddle or large skillet over medium heat to ensure even cooking.
- Pour the Pancakes: Using a 1/4 cup measure, pour batter onto the hot griddle, spacing pancakes to avoid them running into each other.
- Cook First Side: Cook each pancake for 2 to 3 minutes until bubbles form on the surface and edges look set, indicating it’s time to flip.
- Flip and Cook Second Side: Carefully flip the pancakes with a spatula and cook for an additional 2 to 3 minutes until golden brown and fully cooked through.
- Repeat Cooking: Continue cooking the remaining batter, greasing the griddle as needed, and adjusting heat to prevent burning.
- Serve Warm: Serve pancakes immediately while warm and fluffy.
- Add Toppings: Dust with powdered sugar if desired, then top with fresh berries and a drizzle of maple syrup or your favorite toppings like whipped cream, lemon curd, or nuts.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Letting the batter rest helps develop a better texture.
- Use fresh lemon juice and zest for the best lemon flavor.
- Adjust griddle heat as needed to prevent burning.
- These pancakes freeze well; reheat gently in the toaster or oven.
