Fluffy Lemon Ricotta Pancakes
Deliciously fluffy pancakes infused with creamy ricotta and bright lemon flavors, perfect for a delightful breakfast or brunch.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Forms the foundation of airy pancakes.
- 2 tablespoons granulated sugar Balanced sweetness for golden exterior.
- 1 tablespoon baking powder Key to achieving fluffiness.
- 0.5 teaspoon fine sea salt Enhances flavors in the pancakes.
Wet Ingredients
- 1 cup whole milk Adds moisture to the batter.
- 0.5 cups whole milk ricotta cheese Gives pancakes a luxurious texture.
- 2 large eggs Binding agent for the batter.
- 3 tablespoons unsalted butter, melted and cooled slightly Adds richness to the flavor.
- 2 tablespoons lemon zest Infuses pancakes with citrus flavor.
- 1 tablespoon fresh lemon juice Balances flavor and adds acidity.
- 1 teaspoon vanilla extract Adds warmth and depth to flavor.
For Cooking
- Butter or neutral oil For greasing the pan.
- Maple syrup For serving, enhances flavors.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, beat the ricotta, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are okay.
- Let the batter rest at room temperature for 5 to 10 minutes.
Cooking
- Heat a nonstick skillet over medium-low heat and brush with a little butter.
- Use a 1/3-cup scoop for each pancake, pouring the batter into the pan.
- Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Serving
- Stack the pancakes on a plate and serve immediately with maple syrup or fresh berries.
Notes
Avoid overmixing the batter to keep pancakes fluffy. Resting the batter is key to achieving the best texture.