Description
These Lemon Ricotta Pancakes are the ultimate fluffy breakfast treat, combining the creamy richness of ricotta cheese with fresh lemon juice and zest for a bright, tangy flavor. Light and airy, they are perfect for a weekend brunch or special occasion, served with powdered sugar, fresh berries, and maple syrup for a delightful start to your day.
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
For Serving (Optional)
- Powdered sugar, for dusting
- Fresh berries
- Maple syrup
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to combine the dry ingredients well.
- 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 are fine to keep the batter light.
- Fold in Flavorings: Gently fold in the ricotta cheese, lemon juice, lemon zest, and vanilla extract carefully to maintain a fluffy texture without overmixing.
- Rest the Batter: Let the batter rest for 5-10 minutes to allow the leavening agents to activate and the batter to thicken slightly.
- Heat the Cooking Surface: Warm a lightly greased griddle or large skillet over medium heat to prepare for cooking the pancakes.
- Cook Pancakes: Pour 1/4 cup of batter per pancake onto the hot griddle, spacing them apart to prevent merging.
- First Side Cooking: Cook each pancake for 2-3 minutes until bubbles appear on the surface and the edges look set, indicating it’s time to flip.
- Flip and Cook Second Side: Carefully turn the pancakes with a spatula and cook for another 2-3 minutes until golden brown on the other side.
- Repeat: Continue cooking the remaining batter pancakes, greasing the griddle as needed and adjusting heat if the surface becomes too hot to prevent burning.
- Serve Warm: Serve pancakes immediately while warm and fluffy for best texture and flavor.
- Add Toppings: Dust with powdered sugar for sweetness, then top with fresh berries and maple syrup or other favorite toppings like whipped cream, lemon curd, or chopped nuts.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy; some lumps are okay.
- Resting the batter helps activate the baking powder and soda, making pancakes fluffier.
- Adjust heat as necessary to avoid burning the pancakes.
- Use freshly squeezed lemon juice and zest for the best citrus flavor.
- Ricotta cheese adds moisture and richness; substitute with cottage cheese if unavailable but expect a slightly different texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
