fluffy lemon ricotta pancakes
These fluffy lemon ricotta pancakes are a family favorite. The ricotta makes them so soft, and the lemon gives them a fresh, zesty flavor. They’re perfect for breakfast or brunch, and I love making them on the weekends for my family!
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- First, I whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, I mix the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- I add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should be lumpy – don’t overmix!
- I heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- For each pancake, I spoon about 1/4 cup of batter onto the skillet.
- I cook each pancake for about 2-3 minutes on each side, or until golden brown and puffed up.
- I serve them hot with syrup, fresh berries, or whipped cream.