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Indulge in fluffy lemon ricotta pancakes, bursting with citrusy zest and creamy ricotta for a delightful and fulfilling breakfast.
These pancakes are a perfect balance of tangy and sweet, creating a heavenly morning treat that will brighten any day of the week.
Why We Love This Recipe
We love this recipe for its irresistible combination of zesty lemon flavor and creamy ricotta texture, creating light, fluffy, and satisfying pancakes.
Plus, it’s a simple, yet elegant way, to elevate your breakfast routine. And you can make them ahead of time and freeze them for those more hectic mornings.
Ingredients
- 2 cups flour
- ¼ cup sugar
- 1-1/2 teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 2 eggs
- 1-1/2 cup milk
- 1 cup full-fat ricotta cheese
- 1 teaspoon vanilla bean paste or vanilla extract
- Juice (1/4 cup) and zest from 1 juicy lemon
- Butter for cooking
Let’s Make Fluffy Lemon Ricotta Pancakes
- 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.
Krazy Kitchen Mom Tips
- 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.
Fluffy Lemon Ricotta Pancakes
Indulge in fluffy lemon ricotta pancakes, bursting with citrusy zest and creamy ricotta for a delightful and fulfilling breakfast.
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
Krazy Kitchen Mom Tips
- 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.
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