Fluffy Lemon Ricotta Pancakes: A Bright, Elegant Breakfast
These Fluffy Lemon Ricotta Pancakes are a bright, elegant take on breakfast, blending creamy ricotta and zesty lemon for a stack of Ricotta Pancakes that’s perfect for any occasion. Quick to make, endlessly customizable, and oh-so-fluffy, this Breakfast Ideas recipe is sure to become a morning favorite.
Ingredients
- 1 cup all-purpose flour.
- 1 tablespoon sugar.
- 1 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/4 teaspoon salt.
- 1/2 cup ricotta cheese.
- 1 cup buttermilk.
- 2 large eggs.
- 1 tablespoon lemon zest.
- 1 tablespoon fresh lemon juice.
- 1/2 teaspoon vanilla extract.
- Butter or oil for cooking.
- Maple syrup for serving.
- Fresh lemon wedges and mint for garnish.
Instructions
- Whisk flour, sugar, baking powder, baking soda, salt in bowl.
- Mix ricotta, buttermilk, eggs, lemon zest, juice, vanilla in separate bowl.
- Pour wet ingredients into dry ingredients and stir just until combined, leaving some lumps.
- Heat skillet over medium heat and add a small amount of butter or oil.
- Pour 1/4 cup batter per pancake and cook 2-3 minutes until bubbles form. Flip and cook 1-2 minutes until golden.
- Serve warm with maple syrup and garnish with lemon and mint.
Notes
- Light and fluffy breakfast treat perfect for weekend brunch. Don't overmix batter for best texture.