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
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1 cup all-purpose flour
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1 tablespoon sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup ricotta cheese
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1 cup buttermilk
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2 large eggs
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1 tablespoon lemon zest
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1 tablespoon fresh lemon juice
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½ teaspoon vanilla extract
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Butter or oil, for cooking
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Maple syrup, for serving
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Fresh lemon wedges and mint, for garnish (optional)
Instructions
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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.
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Serve
Serve pancakes warm with maple syrup, and garnish with lemon wedges and fresh mint, if desired.
Notes
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For the fluffiest texture, avoid overmixing the batter.
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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.