Lemon Ricotta Pancakes
Soft and fluffy pancakes made with ricotta and lemon, perfect for a special breakfast or brunch treat.
Ingredients
Pancake Batter
- 1 cup Ricotta cheese, whole milk Use whole milk ricotta if available.
- 1/2 cup Milk
- 2 large Eggs
- 2 tablespoons Melted butter or neutral oil Melted butter adds flavor, while oil keeps it light.
- 2 tablespoons Sugar Just enough to balance the lemon.
- Zest of 1 Fresh lemon Using the zest enhances lemon flavor.
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 cup All purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
Toppings
- as needed Warm maple syrup with extra lemon zest
- as needed Ricotta mixed with honey Quick creamy topping.
- as needed Fresh berries (blueberries, raspberries, strawberries) Great for added flavor.
- as needed Powdered sugar
- as needed Lemon curd For stronger lemon flavor.
- as needed Butter and a pinch of flaky salt Delicious combination.
Instructions
Preparation
- In a medium bowl, whisk together ricotta, milk, eggs, melted butter, sugar, lemon zest, lemon juice, and vanilla until mostly smooth.
- Sprinkle in the flour, baking powder, and salt. Stir just until combined; the batter will be thicker than regular pancake batter.
Cooking
- Heat a skillet or griddle over medium heat and lightly butter it.
- Scoop batter into small to medium pancakes (about 1/3 cup each).
- Cook until edges look set and bubbles form on top. Flip and cook until golden brown on the other side.
Notes
Do not overmix the batter. For fluffier pancakes, let the batter rest for 5 minutes before cooking. Use fresh lemon zest for the best flavor.