Ingredients
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup creamy ricotta cheese
– 1 cup buttermilk (or whole milk)
– 2 large eggs
– 1 tablespoon freshly grated lemon zest
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon pure vanilla extract
– Butter or neutral oil, for cooking
– Pure maple syrup or honey, for serving
– Fresh lemon wedges and mint leaves, for garnish
Preparation
1. **Prepare Dry Ingredients**: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. **Mix Wet Ingredients**: In a separate bowl, combine the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk vigorously until the mixture is smooth and fully incorporated.
3. **Combine Batter**: Gently pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Avoid overmixing; a few small lumps are perfectly fine.
4. **Cook Pancakes**: Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
5. **Serve**: Stack the pancakes on a plate and drizzle generously with maple syrup or honey. Garnish with fresh lemon wedges, mint leaves, and a light dusting of powdered sugar for an extra touch of elegance.
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Servings: 4-6 pancakes
These Lemon Ricotta Pancakes are the perfect way to brighten your morning with their light, fluffy texture and refreshing citrus flavor. Ideal for weekend brunches or special occasions, they’re sure to impress your family and friends. Enjoy!
