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Lemon Ricotta Pancakes

Fluffy and creamy pancakes infused with tangy lemon zest and ricotta cheese, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all purpose flour Provides structure and a base for the pancakes.
  • 2 tbsp granulated sugar Adds sweetness and enhances the flavor profile.
  • 1 tbsp baking powder A leavening agent that helps the pancakes rise and become fluffy.
  • 1 tsp baking soda Works with acidic ingredients to create a light texture.
  • 1/4 tsp kosher salt Enhances the flavors and balances the sweetness.
Wet Ingredients
  • 1 cup whole milk ricotta cheese Contributes creaminess and a rich flavor.
  • 1/2 cup whole milk Helps to achieve the desired batter consistency.
  • 2 tbsp unsalted butter Adds richness and aids in cooking the pancakes evenly.
  • 2 large eggs Binds the ingredients together and adds richness.
  • 1 tbsp lemon zest Provides a fresh citrus flavor without the acidity of the juice.
  • 2 tbsp fresh lemon juice Adds brightness and tanginess to the pancakes.
  • 1 tsp vanilla extract Enhances the overall flavor with a warm, aromatic note.
For Serving
  • powdered sugar powdered sugar For a sweet dusting to finish the pancakes.
  • butter butter For serving, adds richness when melting over warm pancakes.
  • maple syrup maple syrup A classic sweetener that complements lemon and ricotta beautifully.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is well combined.
  2. In a separate bowl, whisk the ricotta, milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
  3. Pour the ricotta mixture into the dry ingredients and stir gently until just incorporated.
  4. If the batter seems too thick, add a splash more milk to loosen it slightly.
  5. Let the batter rest at room temperature while you preheat your pan.
  6. Warm a griddle or large nonstick skillet over medium-high heat, approximately 375°F (190°C).
  7. Lightly grease with melted butter to prevent sticking.
Cooking
  1. Working in batches, spoon about 1/4 cup of batter per pancake onto the pan, leaving space between each.
  2. Cook for about two minutes per side or until golden brown and cooked through, adjusting the heat as necessary to avoid burning.
  3. Serve the pancakes warm with a pat of butter, a dusting of powdered sugar, and a drizzle of pure maple syrup.

Notes

For the perfect pancake, ensure that your ingredients are at room temperature and avoid overmixing the batter. Adjust the cooking temperature as needed to maintain an even golden color, and keep pancakes warm in a low oven while finishing the rest.