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Lemon Ricotta Pancakes Recipe

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★★★★★

4.6 from 67 reviews

Delight in these fluffy Lemon Ricotta Pancakes, bursting with fresh citrus flavor and creamy ricotta for a tender, moist texture. Perfect for a weekend brunch or a special breakfast treat, these pancakes combine tangy lemon zest and juice with a rich buttermilk batter for a light and airy bite.

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

  1. Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
  2. Mix Wet Ingredients: In a separate bowl, whisk buttermilk, ricotta cheese, lightly beaten eggs, melted butter, lemon juice, and lemon zest until the ricotta is well incorporated and the mixture is smooth.
  3. Combine Ingredients: Pour the wet ingredients into the dry mixture and gently fold them together just until combined. Avoid overmixing to keep the batter light; a few lumps are normal and desirable for tenderness.
  4. Rest the Batter: Allow the batter to rest for 5-10 minutes. This helps hydrate the flour and activates the leavening agents, resulting in fluffier pancakes.
  5. Heat the Griddle: Preheat a lightly oiled griddle or large skillet over medium heat to ensure even cooking and prevent sticking.
  6. Cook the Pancakes: Pour approximately 1/4 cup batter per pancake onto the hot griddle, spacing them apart. Cook for 2-3 minutes on the first side or until bubbles form on the surface and edges set.
  7. Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
  8. Keep Warm: Transfer cooked pancakes to a plate and keep warm in a preheated oven at 200°F while preparing the rest of the batch.
  9. Serve: Serve the pancakes immediately with optional toppings such as fresh berries, powdered sugar, maple syrup, or whipped cream for added flavor and presentation.

Notes

  • Do not overmix the batter to avoid tough pancakes; some lumps are beneficial.
  • Resting the batter improves texture by hydrating flour and activating leavening agents.
  • Use freshly grated lemon zest and fresh lemon juice for the best bright, citrus flavor.
  • If you don’t have buttermilk, you can substitute with 1 1/4 cups milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
  • Keep cooked pancakes warm in a low oven while finishing the batch to serve all hot.
  • Use a non-stick skillet or well-seasoned griddle for best cooking results.

Keywords: lemon ricotta pancakes, fluffy pancakes, breakfast pancakes, lemon zest, buttermilk pancakes

Find it online: https://dinewithdylan.com/lemon-ricotta-pancakes-recipe/