Description
These fluffy lemon ricotta pancakes combine creamy ricotta with bright lemon zest for a light, tender, and flavorful breakfast treat perfect for cozy mornings and brunches.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup (250g) ricotta cheese (whole milk recommended)
- ½ cup (120ml) milk (whole or 2%)
- 2 large eggs, room temperature
- 1 tablespoon fresh lemon zest (from 1 large lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Unsalted butter for cooking and serving
Instructions
- Preheat your skillet or griddle to medium heat (about 350°F or 175°C), taking about 5 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, mix ricotta cheese, milk, eggs, lemon juice, lemon zest, and vanilla extract until smooth but not overmixed.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; batter will be thick and slightly lumpy.
- Add a small pat of butter to the skillet and let it melt, coating the surface evenly.
- Spoon about ¼ cup (60ml) of batter per pancake onto the skillet, cooking 3-4 pancakes at a time without overcrowding.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip pancakes gently and cook for another 2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while finishing the batch.
- Serve immediately with butter, maple syrup, powdered sugar, or lemon curd as desired.
Notes
Use whole milk ricotta for best creaminess. Fresh lemon zest is preferred over bottled for aroma. Avoid overmixing batter to keep pancakes light and fluffy. Let batter rest 5-10 minutes if time allows. Adjust batter thickness with milk or flour as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 325
- Sugar: 6
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 14
Keywords: lemon ricotta pancakes, fluffy pancakes, easy breakfast, homemade pancakes, cozy brunch, lemon zest pancakes