Description

These Lemon Ricotta Pancakes are incredibly fluffy and tender with a bright hint of lemon, making them the perfect refreshing breakfast or brunch treat. Made with creamy ricotta and fresh lemon juice and zest, these pancakes offer a delightful twist on a classic favorite.

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
1/2 cup ricotta cheese (whole milk, preferably)
2 large eggs, lightly beaten
1/4 cup unsalted butter, melted, plus more for greasing the griddle
2 tablespoons lemon juice, freshly squeezed
1 tablespoon lemon zest, finely grated

Optional Toppings

Fresh berries
Powdered sugar
Maple syrup
Whipped cream

Instructions

Prepare the Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, ricotta cheese, lightly beaten eggs, melted unsalted butter, freshly squeezed lemon juice, and finely grated lemon zest. Ensure the ricotta is fully incorporated for a smooth mixture.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Some lumps are okay; do not overmix to keep the pancakes tender.
Rest the Batter: Let the batter rest at room temperature for 5 to 10 minutes to allow the ingredients to meld and the leavening agents to activate.
Heat the Griddle: Preheat a non-stick griddle or large skillet over medium heat and lightly grease it with melted butter or oil.
Cook Pancakes: Pour 1/4 cup of batter onto the preheated griddle for each pancake, leaving space between them. Cook for 2 to 3 minutes until bubbles form on the surface and edges begin to look set.
Flip and Finish: Carefully flip each pancake and cook for an additional 2 to 3 minutes or until golden brown and cooked through.
Keep Warm: Transfer pancakes to a plate and keep warm in a preheated oven at 200°F (93°C) while cooking the remaining batter.
Serve: Serve the pancakes immediately with your favorite toppings such as fresh berries, powdered sugar, maple syrup, or whipped cream.

Notes

Do not overmix the batter; lumps are fine to keep pancakes fluffy.
Letting the batter rest helps improve texture and rise.
You can substitute ricotta with cottage cheese for a different texture.
Use fresh lemons for the best flavor impact.
Cook pancakes over medium heat to prevent burning and ensure even cooking.
Keep cooked pancakes warm in the oven so all pancakes can be served hot together.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddle Cooking
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 320 kcal
Sugar: 7 g
Sodium: 310 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 110 mg

Keywords: lemon ricotta pancakes, fluffy pancakes, breakfast recipe, brunch, lemon zest pancakes, ricotta cheese pancakes