Lemon Ricotta Pancakes (Fluffy & Bright)
These lemon ricotta pancakes are soft, tender, and lightly citrusy—perfect for a weekend breakfast or brunch. Serve them warm with maple syrup or honey, plus fresh lemon and mint for a fresh finish.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1 cup buttermilk (or regular milk)
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Butter or oil (for cooking)
For serving (optional but recommended)
- Maple syrup or honey
- Fresh lemon wedges
- Mint leaves
- Powdered sugar (for a light dusting)
Instructions
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Blend the wet ingredients. In another bowl, whisk the ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Combine gently. Add the wet mixture to the dry mixture and stir just until incorporated. Do not overmix—a few small lumps are fine.
- Preheat the pan. Warm a skillet or griddle over medium heat and lightly coat it with butter or oil.
- Cook the pancakes. Pour about 1/4 cup batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles appear and the edges look set. Flip and cook another 1–2 minutes, until golden and cooked through.
- Serve. Enjoy immediately with maple syrup or honey, plus lemon wedges, mint, and a dusting of powdered sugar if you like.
Time & Yield
- Prep time: 10 minutes
- Cook time: 10–12 minutes
- Yield: 4–6 pancakes
