Description
Fluffy and light lemon ricotta pancakes with a refreshing citrus flavor, perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup ricotta cheese
- 2 large eggs
- 3/4 cup buttermilk
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together ricotta, eggs, buttermilk, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until combined. The batter should be lumpy.
- Heat a skillet or griddle over medium heat and grease with butter or oil.
- Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve warm with your favorite syrup, fresh fruit, or powdered sugar.
Notes
- For fluffier pancakes, avoid overmixing the batter.
- Adjust the amount of lemon zest to taste for a stronger lemon flavor.
- These pancakes can be stored in the fridge for up to 2 days and reheated for a quick breakfast.