Fluffy Lemon Ricotta Pancakes Recipe
Lemon Ricotta Pancakes are a light, fluffy, and flavorful twist on classic pancakes. The ricotta cheese adds creaminess, while fresh lemon zest and juice bring a bright, citrusy flavor. This recipe is simple to make with pantry staples like flour, eggs, milk, and butter.Cook them on a buttered skillet until golden brown and serve with your favorite toppings like maple syrup, berries, or powdered sugar. Perfect for a weekend brunch or a special breakfast treat, these pancakes are easy to store and reheat, making them a convenient choice for any morning.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup ricotta cheese
- 2 large eggs
- ½ cup milk whole or 2%
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter for the batter, plus extra for cooking
Instructions
Step 1: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Step 2: Prepare the Wet Ingredients
- In a separate bowl, whisk the ricotta cheese, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth.
Step 3: Combine the Batter
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix—small lumps in the batter are perfectly fine.
Step 4: Cook the Pancakes
- Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour about ¼ cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more butter to the pan as needed.