Name: Lemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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; 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; Fresh berries; Powdered sugar; Maple syrup; Whipped cream

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

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

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 2: In a separate bowl, whisk together the buttermilk, ricotta cheese, eggs, melted butter, lemon juice, and lemon zest until the ricotta is fully incorporated.

Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing; it’s okay if the batter is a bit lumpy.

Step 4: Let the batter rest for 5 to 10 minutes to help it thicken slightly and improve texture.

Step 5: Heat a lightly oiled griddle or large skillet over medium heat.

Step 6: Pour about 1/4 cup of batter onto the griddle for each pancake, spacing them apart to allow flipping.

Step 7: Cook for 2 to 3 minutes on each side, or until golden brown and cooked through. Flip when bubbles begin to appear on the surface.

Step 8: Transfer cooked pancakes to a plate and keep them warm in a preheated oven at 200°F while you finish cooking the remaining batter.

Step 9: Serve immediately with your favorite toppings like fresh berries, powdered sugar, maple syrup, or whipped cream.

Tips & Variations

For extra fluffiness, make sure not to overmix the batter; gentle folding keeps the pancakes light.

Substitute Greek yogurt for ricotta if desired, but expect a tangier flavor and slightly denser texture.

Add a teaspoon of vanilla extract to the wet ingredients for a subtle aromatic boost.

If you don’t have buttermilk, stir 1 tablespoon of lemon juice or vinegar into 1 1/4 cups of milk and let it sit for 5 minutes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a griddle over low heat to maintain their fluffiness. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to 1 month. Reheat from frozen in a toaster or microwave.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and refrigerate it. Give it a gentle stir before cooking, as it may thicken or separate slightly.

What if I don’t have fresh lemons?

Fresh lemon juice and zest are key to the bright flavor, but you can use bottled lemon juice in a pinch. Use a bit less juice if it’s more concentrated, and consider adding a touch of lemon extract if available.