Description
These Lemon Ricotta Pancakes are incredibly fluffy and moist, combining the creamy tang of ricotta cheese with bright lemon juice and zest. Perfect for a refreshing and indulgent breakfast, they cook up golden brown and are delightful served with 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 Ingredients: Add the wet ingredients to the dry ingredients and gently stir until just combined. It’s important not to overmix; a few lumps are fine to keep the pancakes tender.
- Fold in Ricotta and Lemon: Gently fold in the ricotta cheese, lemon juice, lemon zest, and vanilla extract carefully to avoid overmixing and to maintain a light batter.
- Rest the Batter: Let the batter rest for 5 to 10 minutes to allow the baking powder to activate and the batter to thicken slightly.
- Heat the Cooking Surface: Preheat a lightly greased griddle or large skillet over medium heat.
- Pour Batter: Pour 1/4 cup portions of batter onto the hot griddle, spacing them out so they don’t merge.
- Cook First Side: Cook each pancake for 2 to 3 minutes until bubbles appear on the surface and edges look set, indicating readiness to flip.
- Flip Pancakes: Carefully flip the pancakes with a spatula and cook the opposite side for another 2 to 3 minutes until golden brown and cooked through.
- Repeat Cooking: Continue cooking remaining batter, greasing the griddle as needed, and adjusting heat to prevent burning.
- Serve Warm: Serve the pancakes immediately while warm and fluffy for the best taste and texture.
- Optional Garnishes: Dust with powdered sugar, top with fresh berries, and drizzle with maple syrup or enjoy with whipped cream, lemon curd, or chopped nuts as desired.
Notes
- Do not overmix the batter; lumps help keep the pancakes fluffy.
- Use freshly squeezed lemon juice and zest for the brightest flavor.
- Letting the batter rest improves texture by allowing leavening agents to activate.
- If the griddle gets too hot, lower the heat to cook pancakes evenly without burning.
- Recycle leftover pancakes by freezing; reheat in a toaster or oven for a quick breakfast.
- Substitute ricotta with cottage cheese blended smooth if needed, but ricotta gives the best texture.
