Lemon 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
Scale
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
