Lemon Ricotta Pancakes Recipe
Light, fluffy, and full of bright citrus flavor, these lemon ricotta pancakes make a perfect breakfast or brunch treat.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1 cup buttermilk (or regular milk)
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Butter or oil, for cooking
- Maple syrup or honey, for serving
- Fresh lemon wedges and mint leaves, for garnish
- Powdered sugar, for dusting (optional)
Instructions
-
Combine the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly blended. -
Mix the wet ingredients
In a separate bowl, add the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well combined.
-
Make the batter
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. Do not overmix; a few small lumps in the batter are perfectly fine and help keep the pancakes tender. -
Preheat the pan
Heat a large skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil. -
Cook the pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until small bubbles appear on the surface and the edges start to look set. Flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through. -
Serve
Serve the pancakes warm, topped with maple syrup or honey. Garnish with fresh lemon wedges, mint leaves, and a light dusting of powdered sugar if desired.
Recipe Notes
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Yield: About 4–6 pancakes
Enjoy your fluffy lemon ricotta pancakes!
