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Lemon Ricotta Pancakes
carrie

Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are bright, fluffy, and irresistibly tender, thanks to creamy ricotta and fresh lemon zest. With a melt-in-your-mouth texture and a refreshing citrus twist, they’re perfect for weekend brunches or any morning that deserves something special.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • ¾ cup all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp fine salt
Flavour Base
  • ¼ cup granulated sugar
  • 1 lemon lemon zest finely grated
  • 1 ½ tsp vanilla extract
Wet Ingredients
  • 3 large eggs room temperature
  • ¾ cup whole-milk ricotta
  • ¼ cup buttermilk
  • 2 tbsp unsalted butter melted
For Cooking & Serving
  • unsalted butter softened, for pan and serving
  • blueberry syrup or preferred toppings optional

Method
 

  1. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Add the sugar to a large bowl and zest the lemon directly over it. Rub the zest into the sugar with your fingertips until fragrant.
  3. Whisk in the vanilla extract, then add the eggs and whisk until the mixture is light and foamy.
  4. Whisk in the ricotta, buttermilk, and melted butter until mostly smooth.
  5. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Heat a buttered nonstick skillet or griddle over medium-low heat. Scoop about 1/4 cup batter per pancake and cook until bubbles form and the bottoms are golden.
  7. Flip and cook the second side until golden and cooked through. Serve warm with desired toppings.

Notes

Cook pancakes over medium-low heat to avoid over-browning. If the batter is too thick, add a splash of buttermilk. Letting the batter rest for 5 minutes before cooking helps create taller pancakes.