Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1 cup buttermilk (or regular milk)
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Butter or oil, for cooking
- Maple syrup or honey, for serving
- Fresh lemon wedges and mint leaves, for garnish
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
- Heat a large skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
- Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Serve the pancakes warm, drizzled with maple syrup or honey, and garnished with fresh lemon wedges, mint leaves, and a dusting of powdered sugar.
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Servings: 4-6 pancakes
Indulge in these light, fluffy, and zesty Lemon Ricotta Pancakes, perfect for a refreshing breakfast or brunch. The creamy ricotta and bright lemon flavors create a delightful harmony that will brighten your morning. Pair them with maple syrup, honey, or a sprinkle of powdered sugar for an unforgettable treat!
