Description
These fluffy Lemon Ricotta Pancakes are a delightful twist on classic pancakes, combining the creamy texture of ricotta with the bright, fresh flavor of lemon. Perfect for a weekend breakfast or brunch, they are easy to make and come together in just 25 minutes. Served warm with powdered sugar and syrup, they offer a light, citrusy flavor that pairs wonderfully with maple or berry syrup.
Ingredients
Dry Ingredients
- 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
- 3 1/2 Tbsp (46g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (236ml) milk
- 3/4 cup (180g) ricotta (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla extract
- 1-2 Tbsp lemon zest (depending on how lemony you want them)
- 1/4 cup (60ml) fresh lemon juice
- 1 Tbsp (14g) butter, melted
Instructions
- Preheat the cooking surface: Preheat an electric griddle to moderately-high heat or use a non-stick skillet set over medium heat to prepare for cooking the pancakes.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for about 20 seconds to combine evenly.
- Create a well in flour mixture: Make a well in the center of the dry ingredients and set aside for adding the wet mixture.
- Combine wet ingredients: In a separate large bowl, whisk together the milk, ricotta cheese, eggs, and vanilla extract until smooth and well blended.
- Add lemon and butter: Mix the melted butter, lemon zest, and fresh lemon juice into the wet mixture. The batter may curdle slightly, which is normal and expected.
- Combine wet and dry mixtures: Pour the wet ingredients into the well in the flour mixture and whisk gently just until combined; the batter should remain slightly lumpy for the best texture.
- Cook the pancakes: Pour about 1/3 cup of batter onto the buttered griddle or skillet for each pancake. Cook until bubbles form on the surface and the bottom turns golden brown, then flip and cook the other side until golden and cooked through.
- Serve: Serve the pancakes warm, optionally dusted with powdered sugar and drizzled with maple syrup or berry syrup for a delicious finish.
Notes
- Use fresh lemon zest and juice for the best lemon flavor.
- Do not overmix the batter; slight lumps help keep pancakes tender.
- Adjust lemon zest quantity depending on your preference for lemon intensity.
- If using a skillet, add a small amount of butter or oil before each batch to prevent sticking.
- Serve immediately for the best texture and flavor, or keep warm in a low oven.
