Lemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe
These Lemon Ricotta Pancakes are incredibly fluffy and moist, infused with the bright flavors of fresh lemon juice and zest. Perfect for a special breakfast, they combine the richness of ricotta cheese with the tang of buttermilk and lemon, making each bite tender and flavorful. Served with fresh berries, powdered sugar, maple syrup, or whipped cream, these pancakes are a delightful way to start your day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes (serves 3-4 people) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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 to evenly combine the dry ingredients.
- 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 until the ricotta is well incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and gently fold using a spatula until just combined. Avoid overmixing; some lumps are okay to keep the batter light and fluffy.
- Rest the Batter: Allow the batter to rest for 5 to 10 minutes. This helps the ingredients hydrate and will improve the pancake texture.
- Heat the Griddle: Heat a lightly oiled griddle or large skillet over medium heat to prepare it for cooking the pancakes.
- Cook the Pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake, spacing them apart. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges look set, then flip carefully.
- Finish Cooking: Cook the other side for an additional 2 to 3 minutes until the pancakes are golden brown and cooked through.
- Keep Warm: Transfer cooked pancakes to a plate and keep them warm in a preheated oven at 200°F while you cook the remaining batter to maintain their temperature and texture.
- Serve: Serve the pancakes immediately topped with your favorite fresh berries, a dusting of powdered sugar, maple syrup, or whipped cream for a delicious breakfast treat.
Notes
- Do not overmix the batter; a few lumps ensure a fluffy texture.
- Use whole milk ricotta for best richness and creaminess.
- Adjust cooking heat as needed to avoid burning the pancakes before they cook through.
- The batter resting period is important for light and tender pancakes.
- Keep cooked pancakes warm in a low oven to serve them hot and fresh.
- Fresh lemon juice and zest provide bright, fresh flavor; avoid using bottled lemon juice for best taste.
- Optional toppings can be customized to your preference for sweetness and texture.
Keywords: lemon ricotta pancakes, fluffy pancakes, breakfast recipe, buttermilk pancakes, lemon zest pancakes, ricotta cheese pancakes
