Description

These Lemon Ricotta Pancakes are incredibly fluffy and moist, combining the tangy brightness of fresh lemon with creamy ricotta cheese for a delightful breakfast treat. Perfectly golden and airy, they are easy to make and pair wonderfully with fresh berries, maple syrup, or a dusting of powdered sugar.

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 flour, sugar, baking powder, baking soda, and salt to evenly combine the dry ingredients.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, ricotta cheese, eggs, melted butter, lemon juice, and lemon zest until the ricotta is fully incorporated, creating a smooth wet mixture.
Combine Ingredients: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing – a few lumps in the batter are ideal to keep the pancakes light and airy.
Let Batter Rest: Allow the batter to rest for 5-10 minutes to help thicken and develop flavor.
Heat Griddle: Preheat a lightly oiled griddle or large skillet over medium heat to ensure even cooking.
Cook Pancakes: Pour approximately 1/4 cup of batter for each pancake onto the griddle, leaving space between pancakes to spread.
Flip Pancakes: Cook the pancakes for 2-3 minutes on the first side; flip when bubbles appear on the surface and the edges start to set. Cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
Keep Warm: Transfer cooked pancakes to a plate and keep warm in a preheated oven set to 200°F while you finish cooking the remaining batter.
Serve: Serve immediately with your choice of fresh berries, powdered sugar, maple syrup, or whipped cream for a delicious breakfast.

Notes

Do not overmix the batter; lumps are okay for fluffiness.
Use whole milk ricotta for best texture and flavor.
Letting the batter rest improves pancake texture.
Keep cooked pancakes warm in a low oven to serve all at once.
Adjust lemon zest and juice to taste for varying tartness.

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

Keywords: lemon ricotta pancakes, fluffy pancakes, breakfast recipe, easy pancakes, lemon pancakes, ricotta cheese pancakes