Description
These Lemon Ricotta Pancakes are light, fluffy, and bursting with bright lemon flavor. Made with creamy ricotta cheese and fresh lemon zest and juice, they create a tender texture perfect for a delightful breakfast or brunch treat. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar for a simple yet elegant meal.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
For Cooking
- butter or oil for cooking
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt to combine evenly.
- Mix Wet Ingredients: In a separate bowl, blend the whole milk ricotta cheese, eggs, milk, vanilla extract, lemon zest, and fresh lemon juice until the mixture is smooth and well combined.
- Combine Mixtures: Gently fold the wet ingredients into the dry ingredients just until combined. Be careful not to overmix to ensure the pancakes remain light and fluffy.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes, allowing bubbles to form on the surface and the edges to look set.
- Flip and Finish Cooking: Flip the pancakes and cook for an additional 1 to 2 minutes until they turn golden brown and are cooked through.
- Repeat: Continue cooking with the remaining batter, greasing the skillet as needed between batches.
- Serve: Serve the pancakes warm with maple syrup, fresh berries, or a dusting of powdered sugar. Optionally, top with lemon curd for extra lemon flavor.
Notes
- For an extra burst of lemon flavor, serve the pancakes with a dollop of lemon curd.
- These pancakes freeze well—place layers between sheets of parchment paper and store in an airtight container in the freezer for up to one month.
