Fluffy Lemon Ricotta Pancakes
These pancakes are light, tender, and bursting with creamy ricotta and tangy lemon flavor, making them perfect for busy mornings or cozy brunches.
Ingredients
Pancake Base
- 1.5 cups all-purpose flour A foundation that provides a tender crumb.
- 2 tablespoons granulated sugar For just the right amount of sweetness.
- 1 tablespoon baking powder To ensure those fluffy, airy pancakes rise perfectly.
- 0.5 teaspoon fine sea salt A touch of salt to balance the sweetness.
Wet Ingredients
- 1 cup whole milk Creamy and rich, adding moisture and flavor.
- 0.5 cup whole milk ricotta cheese Gives a lovely creamy texture and savory taste.
- 2 large eggs Binding the mixture together and adding richness.
- 3 tablespoons unsalted butter, melted and cooled slightly For a hint of richness and flavor.
- 2 tablespoons lemon zest Brightens up the batter with its aromatic oils.
- 1 tablespoon fresh lemon juice Enhances the tangy flavor profile.
- 1 teaspoon vanilla extract Adds depth and warmth to the mix.
For Cooking
- Butter or neutral oil Essential for that perfect golden crust.
- Maple syrup A classic sweet finish that cannot be missed.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat together the ricotta, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined; be careful not to overmix.
- Let the batter rest at room temperature for 5-10 minutes.
Cooking
- Heat a nonstick skillet over medium-low heat and brush with butter.
- Use a 1/3-cup scoop to pour batter onto the skillet, cooking until bubbles form and edges look set, about 2-3 minutes.
- Flip and cook until golden brown, about 1-2 minutes more.
- Serve immediately with maple syrup or fresh berries.
Notes
To enhance the lemon flavor, consider adding more lemon zest or a pinch of lemon extract. For lighter texture, separate the egg whites from the yolks and whip the egg whites until stiff peaks form, then fold them into the batter as the last step.