Description

Impossibly fluffy, tangy, and bright pancakes made with creamy ricotta and fresh lemon. These are light, airy, and perfect for a weekend breakfast or brunch.

Ingredients

Scale

1 cup (240g) whole milk ricotta cheese
2 large eggs, room temperature
½ cup (120ml) whole milk
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest of 2 medium lemons
Juice of 1 medium lemon
2 tablespoons butter, melted and cooled

Instructions

Prep ingredients: Zest and juice lemons, melt butter, and set out bowls.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk ricotta and milk until smooth. Add eggs, vanilla, melted butter, lemon juice, and lemon zest. Whisk until uniform.
Pour dry ingredients into wet ingredients. Gently fold with a spatula until just combined; batter should remain thick and lumpy. Do not overmix.
Let batter rest for at least 10 minutes (up to 30 minutes) to allow flour to hydrate and baking powder to activate.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake. Cook for 2-3 minutes until edges are set and bubbles form and pop. Flip gently and cook for another 1-2 minutes until golden brown.
Serve immediately with maple syrup, fresh berries, or lemon wedges.

Notes

Use whole milk ricotta for best texture. Ensure baking powder is fresh for proper rise. Do not overmix the batter to avoid tough pancakes. Keep cooked pancakes warm in a 200°F oven on a wire rack to maintain crispness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 220
Sugar: 4
Sodium: 350
Fat: 9
Saturated Fat: 4
Carbohydrates: 28
Fiber: 1
Protein: 8

Keywords: lemon ricotta pancakes, fluffy pancakes, breakfast recipe, weekend brunch, ricotta cheese recipes, easy pancakes