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. Perfectly tender and light, these pancakes cook up golden brown and are delicious served with powdered sugar, fresh berries, and maple syrup. Simple yet elegant, they make for a delightful start to any morning.
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 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
For Serving (Optional)
- Powdered sugar, for dusting
- Fresh berries
- Maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, lightly beaten eggs, and melted unsalted butter until smooth and fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should remain slightly lumpy; avoid overmixing to keep the pancakes fluffy.
- Add Ricotta and Lemon: Gently fold in the ricotta cheese, freshly squeezed lemon juice, lemon zest, and vanilla extract with a spatula, combining carefully without overmixing.
- Rest Batter: Let the batter rest for 5 to 10 minutes to allow the ingredients to meld and activate the baking agents for maximum fluffiness.
- Preheat Griddle: Heat a lightly oiled griddle or large skillet over medium heat, ensuring it’s evenly hot before cooking.
- Cook Pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, flipping when bubbles appear on the surface and the edges look set, until golden brown and cooked through.
- Keep Warm: Transfer cooked pancakes to a plate and keep warm in a preheated oven at 200°F if desired, while you cook the remaining batter.
- Serve: Stack the pancakes on a plate, dust with powdered sugar if using, top with fresh berries, and serve immediately with maple syrup for a delightful breakfast experience.
Notes
- Do not overmix the batter to ensure fluffy pancakes; some lumps are okay.
- Resting the batter helps activate the baking powder and soda for fluffier texture.
- Use fresh lemon juice and zest for the best bright lemon flavor.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Serve with fresh berries and maple syrup for perfect balance of sweetness and tartness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Lemon Ricotta Pancakes, Fluffy Pancakes, Breakfast Recipe, Lemon Pancakes, Ricotta Cheese Pancakes
