Fluffy Lemon Ricotta Pancakes
Fluffy, moist pancakes with fresh lemon zest and juice, enriched with creamy ricotta, perfect for a protein-packed, bright, and satisfying breakfast or brunch, ready in just 25 minutes.
Equipment
- 1 Electric Griddle or Non-Stick Skillet
- 2 Large Mixing Bowls
- 1 whisk
- Measuring cups and spoons
- 1 Non-Stick Spatula
Ingredients
- 1 1/2 cups 214 g all-purpose flour
- 3 1/2 Tbsp 46 g granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup 236 ml milk
- 3/4 cup 180 g ricotta (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla extract
- 1 –2 Tbsp lemon zest adjust for desired lemon flavor
- 1/4 cup 60 ml fresh lemon juice
- 1 Tbsp 14 g butter, melted
Instructions
- Preheat Griddle or Skillet: Turn on an electric griddle to moderately high heat or place a non-stick skillet over medium heat. Lightly grease with butter or non-stick spray to ensure pancakes don’t stick and achieve a golden-brown crust.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 3 1/2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Whisk for 20–30 seconds to evenly distribute leavening agents and sugar.
- Prepare Wet Ingredients: In a separate large bowl, whisk together 1 cup milk, 3/4 cup ricotta, 3 large eggs, and 1 teaspoon vanilla extract until smooth and creamy, ensuring the ricotta is fully incorporated.
- Add Lemon Flavors: Stir in 1–2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1 tablespoon melted butter to the wet mixture. Don’t worry if the batter curdles slightly; it will produce light, tender pancakes.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until just combined, leaving a few small lumps for fluffiness. Avoid overmixing to prevent dense pancakes.
- Cook Pancakes: Pour about 1/3 cup batter onto the preheated griddle or skillet. Cook until bubbles form on the surface and edges begin to set, approximately 2–3 minutes. Flip carefully with a spatula and cook the opposite side for 1–2 minutes until golden brown.
- Serve and Garnish: Transfer pancakes to a plate and keep warm. Repeat with remaining batter. Serve immediately, optionally dusted with powdered sugar or drizzled with maple syrup, strawberry, or blueberry sauce for a bright, flavorful breakfast.
Notes
- Adjust Lemon Flavor: Use 1–2 tablespoons of lemon zest depending on how tangy you like your pancakes. Extra zest enhances aroma without altering texture.
- Ricotta Options: Low-fat or whole milk ricotta works. Whole ricotta gives a richer, creamier texture, while low-fat keeps calories lower.
- Avoid Overmixing: Whisk dry and wet ingredients together just until combined; small lumps are ideal for light, fluffy pancakes.
- Keep Warm: Place cooked pancakes on a plate in a low oven (200°F) while finishing the batch to serve all warm.
- Topping Ideas: Serve with maple syrup, fresh berries, powdered sugar, or homemade fruit syrups for added flavor and presentation