Lemon Ricotta Pancakes

Light, fluffy, and infused with fresh lemon zest and creamy ricotta, these pancakes are perfect for a bright weekend brunch. Serve with maple syrup, a squeeze of lemon, and fresh mint for a refreshing finish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings (about 8 pancakes)

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup ricotta cheese
• 1 cup buttermilk
• 2 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• Butter or oil, for cooking
• Maple syrup, for serving
• Fresh lemon wedges and mint, for garnish (optional)

Instructions

1. Mix Dry Ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients
   In a separate bowl, whisk together the ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
3. Combine Batter
   Pour the wet ingredients into the dry ingredients and stir gently just until combined. A few small lumps are okay—do not overmix.
4. Cook the Pancakes
   Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about ¼ cup of batter per pancake onto the skillet.
5. Flip and Finish
   Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook an additional 1–2 minutes, until golden and cooked through.
6. Serve
   Serve pancakes warm with maple syrup, and garnish with lemon wedges and fresh mint, if desired.

Notes

• For the fluffiest texture, avoid overmixing the batter.
• These pancakes are best enjoyed fresh but can be stored in the fridge for up to 3 days and reheated in a toaster or skillet.

Lemon Ricotta Pancakes

• Author: baking
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings (about 8 pancakes)

Print Recipe

Pin Recipe

---

Description

Light, fluffy, and infused with fresh lemon zest and creamy ricotta, these pancakes are perfect for a bright weekend brunch. Serve with maple syrup, a squeeze of lemon, and fresh mint for a refreshing finish.

---

Ingredients

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup ricotta cheese

• 1 cup buttermilk

• 2 large eggs

• 1 tablespoon lemon zest

• 1 tablespoon fresh lemon juice

• ½ teaspoon vanilla extract

• Butter or oil, for cooking

• Maple syrup, for serving

• Fresh lemon wedges and mint, for garnish (optional)

---

Instructions

• Mix Dry Ingredients
  In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

• Mix Wet Ingredients
  In a separate bowl, whisk together the ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.

• Combine Batter
  Pour the wet ingredients into the dry ingredients and stir gently just until combined. A few small lumps are okay—do not overmix.

• Cook the Pancakes
  Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about ¼ cup of batter per pancake onto the skillet.

• Flip and Finish
  Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook an additional 1–2 minutes, until golden and cooked through.

 

• Serve
  Serve pancakes warm with maple syrup, and garnish with lemon wedges and fresh mint, if desired.

---

Notes

• For the fluffiest texture, avoid overmixing the batter.

 

• These pancakes are best enjoyed fresh but can be stored in the fridge for up to 3 days and reheated in a toaster or skillet.