Fluffy Lemon Ricotta Pancakes
Light, fluffy pancakes with creamy ricotta and bright lemon zest, perfect for a quick and delicious breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 9 pancakes (3 pancakes per serving), serves 3 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp granulated sugar
- 1 cup (250g) ricotta cheese
- 2 large eggs, room temperature
- ½ cup (120ml) milk (whole or 2%)
- Zest of 1 large lemon
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Butter or oil for the pan
Instructions
- Prep your ingredients: zest and juice the lemon, separate dry and wet ingredients for easy mixing (about 5 minutes).
- In a large bowl, whisk together flour, baking powder, salt, and sugar until evenly combined.
- In a separate bowl, whisk eggs until frothy. Add ricotta, milk, lemon zest, lemon juice, and vanilla extract. Whisk gently to create a creamy mixture.
- Pour wet ingredients into dry and gently fold with a spatula until just combined. Batter should be thick but pourable with some small lumps; do not overmix.
- Heat skillet or griddle over medium heat and add butter or oil. Test heat by sprinkling water drops; they should dance and evaporate quickly.
- Use a ¼ cup measure to scoop batter onto the pan. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook 1-2 minutes until golden and cooked through.
- Transfer cooked pancakes to a warm plate and cover loosely with foil while finishing the batch.
- Serve stacked with maple syrup, powdered sugar, and fresh berries if desired.
Notes
Do not overmix the batter to keep pancakes fluffy. Use room temperature ingredients for best results. Let batter rest 10 minutes if possible. Adjust heat if pancakes brown too fast. Add more milk if batter is too thick.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Fat: 14
- Carbohydrates: 30
- Protein: 12
Keywords: lemon ricotta pancakes, fluffy pancakes, breakfast recipe, brunch, easy pancakes, lemon zest, ricotta cheese