Fluffy Lemon Ricotta Pancakes
Indulge in fluffy lemon ricotta pancakes, bursting with citrusy zest and creamy ricotta for a delightful and fulfilling breakfast.
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Servings: 24 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
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.