Lemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe
Introduction
Lemon ricotta pancakes are delightfully fluffy and bursting with bright citrus flavor. These pancakes combine creamy ricotta and fresh lemon zest to create a light, tender breakfast treat that’s perfect for any morning.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted, plus more for greasing the griddle
- 1 cup whole milk ricotta cheese
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest (about 2 lemons)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
- Fresh berries, for serving (optional)
- Maple syrup, for serving
Instructions
- Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Step 3: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Step 4: Gently fold in the ricotta cheese, lemon juice, lemon zest, and vanilla extract. Be careful not to overmix.
- Step 5: Let the batter rest for 5-10 minutes.
- Step 6: Heat a lightly oiled griddle or large skillet over medium heat.
- Step 7: Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Step 8: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles form on the surface.
- Step 9: Remove the cooked pancakes from the griddle and place them on a plate. Keep warm in a preheated oven at 200°F if desired.
- Step 10: Repeat steps 7-9 until all the batter is used.
- Step 11: Stack the pancakes on a plate, dust with powdered sugar if desired, top with fresh berries, and serve with maple syrup. Enjoy immediately!
Tips & Variations
- For extra fluffy pancakes, don’t overmix the batter and allow it to rest before cooking.
- Substitute lemon zest with orange or lime zest for a different citrus twist.
- Use Greek yogurt instead of ricotta for a tangier flavor and lighter texture.
- Add a handful of fresh blueberries to the batter for a burst of sweetness.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave to preserve fluffiness. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe bag for up to 1 month. Reheat from frozen in a toaster or oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.
Can I make the batter ahead of time?
It’s best to prepare and cook the batter fresh for the fluffiest pancakes. However, you can refrigerate the batter for up to 2 hours before cooking. Let it come to room temperature and give it a gentle stir before using.
PrintLemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe
Delight in these Lemon Ricotta Pancakes, a fluffy and tangy breakfast treat that combines creamy ricotta cheese with zesty lemon for a bright, fresh flavor. Perfectly soft and tender, these pancakes are easy to make and ideal for a special morning or weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 12 pancakes (serves 4-6) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/4 cups buttermilk
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted, plus more for greasing the griddle
- 1 cup whole milk ricotta cheese
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, from about 2 lemons
- 1 teaspoon vanilla extract
For Serving (Optional)
- Powdered sugar, for dusting
- Fresh berries
- Maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, lightly beaten eggs, and melted butter until smooth.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently until just combined. It’s important not to overmix; a few lumps are fine to keep the batter light and fluffy.
- Add Ricotta and Flavors: Gently fold in the ricotta cheese, fresh lemon juice, lemon zest, and vanilla extract, being careful to keep the batter from overmixing to maintain fluffiness.
- Rest the Batter: Allow the batter to rest for 5 to 10 minutes. This helps the leavening agents activate and improves the texture.
- Preheat Cooking Surface: Heat a lightly oiled griddle or large skillet over medium heat, ensuring it’s hot but not smoking.
- Cook Pancakes: Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes on one side, or until bubbles form on the surface and the edges look set.
- Flip Pancakes: Carefully flip the pancakes and cook an additional 2 to 3 minutes on the other side until golden brown and cooked through.
- Keep Warm: Remove pancakes from the griddle and place them on a plate. If desired, keep them warm in a preheated oven at 200°F while finishing the rest.
- Repeat Cooking: Continue cooking the remaining batter in batches, greasing the griddle as needed.
- Serve: Stack the pancakes, dust with powdered sugar if using, top with fresh berries, and serve with maple syrup. Serve immediately for best texture and flavor.
Notes
- Do not overmix the batter; lumps are normal and help keep pancakes light and fluffy.
- Letting the batter rest allows the ingredients to meld and the baking powder to activate, resulting in better rise.
- Use freshly squeezed lemon juice and zest for the best flavor.
- Keep cooked pancakes warm in a low-temperature oven to serve all at once.
- These pancakes freeze well; separate with parchment paper and freeze in an airtight container, then reheat in a toaster or oven.
Keywords: Lemon ricotta pancakes, fluffy pancakes, breakfast recipe, lemon zest pancakes, ricotta cheese pancakes, easy brunch ideas
