This post may contain affiliate links which won’t change your price but will share some commission.
Fluffy, moist, full of lemon – that’s how I describe these pancakes.
Lemon, lemon, lemon…I can’t get enough lemon in everything. I keep saying I need to plant a lemon tree in my yard so I have an endless supply. Even as a little girl, my birthday cakes were always lemon, I wanted only lemon bars; no brownies for me and I loved (and still do) lemonade! Well enough said! I love these pancakes because you really get that pop of lemon flavor and there is no need for any syrup. I use a plain Greek yogurt mixed with lemon curd, of course, to top the pancakes.
Fluffy Lemon Ricotta Pancakes are made with a full cup of whole milk ricotta cheese and that’s the secret to keeping them moist. The fresh lemon juice and zest give them an nice blast of bright citrus flavor perfect for a spring or summer morning.
Fluffy Lemon Ricotta Pancakes
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 1-1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup full-fat ricotta cheese
- 1 teaspoon vanilla bean paste or extract
- juice (1/4 cup) and zest from 1 lemon
- butter for cooking
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt; set aside.
- In another bowl, whisk eggs; set aside.
- In a separate bowl, add milk, ricotta, lemon juice, zest, and vanilla and whisk until fully combined.
- Whisk eggs into the wet mixture.
- Stir the wet mixture into the dry mixture.
- Gently mix to combine.
- Rest batter for 5-7 minutes.
- Working in batches of 3-4 pancakes, add 1 tbsp butter to a large skillet.
- Spoon in 1/3 cup of batter per pancake.
- Cook on medium-low for 3-4 minutes (or longer if needed) on each side.
Notes
- Work in batches: Make 3-4 pancakes at a time allowing enough room around each one to flip. Keep cooked pancakes warm by placing them on a baking sheet in a 200° oven.
- Don't overmix the batter: Gently fold the dry ingredients into the wet until just combined. Overmixing can lead to tough pancakes.
- Cook on medium-low heat: Cooking pancakes too quickly can result in unevenly cooked centers. Opt for a medium-low heat to ensure they cook through evenly without burning the exterior.
Leave a Reply