Description
These Lemon Ricotta Pancakes offer a delightfully fluffy texture infused with fresh lemon zest and juice, combined with creamy ricotta for a rich yet light breakfast treat. Perfectly golden and tender, they can be enjoyed with powdered sugar, fresh berries, and maple syrup for a bright, flavorful start to your day.
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
- 1 cup whole milk ricotta cheese
- 1/4 cup lemon juice, freshly squeezed
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon vanilla extract
Optional Toppings
- Powdered sugar, for dusting
- Fresh berries, for serving
- Maple syrup, for serving
Instructions
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to combine the dry ingredients thoroughly.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, lightly beaten eggs, and melted butter until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. Avoid overmixing; a few lumps are fine to keep the batter light and airy.
- Add Ricotta and Lemon: Carefully fold in the whole milk ricotta cheese, freshly squeezed lemon juice, finely grated lemon zest, and vanilla extract. Mix gently to retain the batter’s fluffiness.
- Rest the Batter: Let the batter rest for 5 to 10 minutes. This resting period helps the ingredients meld and the baking agents activate for fluffier pancakes.
- Heat the Cooking Surface: Preheat a lightly greased griddle or large skillet over medium heat to prepare for cooking.
- Pour Batter: Using about 1/4 cup of batter per pancake, pour onto the hot griddle, ensuring enough space between pancakes to prevent merging.
- Cook First Side: Cook each pancake for 2 to 3 minutes until bubbles form on the surface and the edges appear set, signaling readiness to flip.
- Flip Pancakes: Carefully flip the pancakes with a spatula and cook for another 2 to 3 minutes until the other side is golden brown and cooked through.
- Repeat Cooking: Continue cooking the remaining batter, re-greasing the griddle as necessary. Adjust heat if pancakes are browning too quickly to avoid burning.
- Serve Warm: Serve the pancakes immediately while warm, ensuring maximum fluffiness and taste.
- Add Toppings: Dust the pancakes with powdered sugar if desired, and top with fresh berries and a drizzle of maple syrup. Optional toppings include whipped cream, lemon curd, or chopped nuts for extra flavor and texture.
Notes
- Do not overmix the batter; some lumps are ideal for tender pancakes.
- Resting the batter before cooking enhances texture and flavor.
- Use fresh lemon juice and zest for the brightest lemon flavor.
- Adjust griddle heat to avoid burning pancakes; medium heat works best.
- For a dairy-free version, substitute ricotta and butter with non-dairy alternatives, though texture will vary.
- These pancakes freeze well; reheat gently to maintain fluffiness.
