Description
Light and fluffy lemon ricotta pancakes that are perfect for breakfast or brunch.
Ingredients
Scale
- 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
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Mix until just combined but still slightly lumpy.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Preheat a skillet over medium heat and add butter or oil to coat the bottom. You’ll know the skillet is ready when a drop of water sizzles upon contact.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set.
- Flip the pancakes carefully and cook for an additional 1-2 minutes, until golden brown.
- Remove the pancakes from the skillet and keep them warm in the oven while you repeat the process with the remaining batter.
- Serve the pancakes warm with maple syrup, fresh lemon wedges, and mint leaves for garnish.
Notes
- Mix the dry ingredients until well combined; avoid overmixing to prevent dense pancakes.
- Some lumps in the wet mixture are okay as they help keep the pancakes fluffy.
- Maintain medium heat when cooking to achieve a golden brown color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes