Description

These Lemon Ricotta Pancakes are the ultimate fluffy breakfast treat, combining the creamy richness of ricotta cheese with the bright zest and juice of fresh lemons. Light, moist, and bursting with citrus flavor, they are perfect for a weekend brunch or a special morning. Paired with your choice of berries, powdered sugar, maple syrup, or whipped cream, these pancakes promise a delicious 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
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, ensuring the ricotta is well incorporated into the mixture.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine to ensure fluffy pancakes.
Rest the Batter: Let the pancake batter rest for 5 to 10 minutes to allow it to thicken slightly and develop better texture.
Heat the Cooking Surface: Preheat a griddle or large non-stick skillet over medium heat and lightly grease it with melted butter or oil to prevent sticking.
Cook the Pancakes: Pour approximately 1/4 cup of batter onto the hot griddle for each pancake, leaving enough space between each one. Cook the pancakes for 2 to 3 minutes on the first side until bubbles form on the surface and the edges look set.
Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 2 to 3 minutes on the other side until golden brown and cooked through.
Keep Warm: Transfer the cooked pancakes to a warm oven set at 200°F to keep them warm while you finish cooking the rest of the batter.
Serve: Serve the lemon ricotta pancakes immediately with your choice of fresh berries, powdered sugar, maple syrup, or whipped cream for an irresistible breakfast experience.

Notes

Do not overmix the batter to keep the pancakes tender and fluffy.
Using whole milk ricotta will enrich the flavor and texture of the pancakes.
Allowing the batter to rest improves the fluffiness and thickness.
Adjust cooking temperature if pancakes brown too quickly or too slowly.
These pancakes can be kept warm in the oven for up to 20 minutes without losing texture.

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

Keywords: Lemon ricotta pancakes, fluffy pancakes, breakfast recipe, ricotta cheese pancakes, citrus pancakes, sweet breakfast