Name: Lemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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; 1 1/4 cups buttermilk; 2 large eggs, lightly beaten; 1/4 cup unsalted butter, melted, plus more for greasing the griddle; 1 cup whole milk ricotta cheese; 1/4 cup lemon juice, freshly squeezed; 2 tablespoons lemon zest, from about 2 lemons; 1 teaspoon vanilla extract; Powdered sugar, for dusting; Fresh berries; Maple syrup

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

1 1/4 cups buttermilk

2 large eggs, lightly beaten

1/4 cup unsalted butter, melted, plus more for greasing the griddle

1 cup whole milk ricotta cheese

1/4 cup lemon juice, freshly squeezed

2 tablespoons lemon zest, from about 2 lemons

1 teaspoon vanilla extract

Powdered sugar, for dusting (optional)

Fresh berries, for serving (optional)

Maple syrup, for serving

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: In a separate bowl, whisk together the buttermilk, eggs, and melted butter.

Step 3: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.

Step 4: Gently fold in the ricotta cheese, lemon juice, lemon zest, and vanilla extract. Be careful not to overmix.

Step 5: Let the batter rest for 5-10 minutes.

Step 6: Heat a lightly oiled griddle or large skillet over medium heat.

Step 7: Pour 1/4 cup of batter onto the hot griddle for each pancake.

Step 8: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles form on the surface.

Step 9: Remove the cooked pancakes from the griddle and place them on a plate. Keep warm in a preheated oven (200°F) if desired.

Step 10: Repeat pouring and cooking until all the batter is used.

Step 11: Stack the pancakes on a plate and dust with powdered sugar if desired. Top with fresh berries and serve with maple syrup. Enjoy immediately!

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.

Use non-dairy buttermilk alternatives if you prefer a dairy-free option.

Fold fresh blueberries into the batter for a fruity variation.

Don’t skip resting the batter; it helps create a fluffier texture.

Use a non-stick skillet or well-seasoned cast iron to prevent sticking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. You can also freeze pancakes by layering them between parchment paper and storing in a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a few hours in advance and keep it covered in the refrigerator. Let it come to room temperature before cooking for best results.

What can I substitute for ricotta cheese?

If you don’t have ricotta, you can use cottage cheese (blended smooth) or cream cheese for a similar creamy texture, though the flavor will be slightly different.