Easy Lemon Ricotta Pancakes
Fluffy pancakes made with creamy ricotta cheese and bright lemon zest for a refreshing twist on a breakfast classic.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup ricotta cheese whole milk
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest freshly grated
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons unsalted butter melted, plus extra for cooking
Instructions
Preparation Steps
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
- Flip pancakes and cook until golden brown on the other side, about 1 to 2 minutes more.
- Serve warm with maple syrup or extra lemon zest if desired.
Notes
For extra fluffy pancakes, allow the batter to rest for 5 minutes before cooking.