Description
Fluffy Lemon Ricotta Pancakes with a zesty citrus kick and creamy texture — perfect for a refreshing breakfast or brunch. Easy to make, irresistibly soft, and bursting with lemon flavor.
Ingredients
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/2 cup whole milk ricotta cheese
2 large eggs, lightly beaten
1/4 cup unsalted butter, melted (plus extra for greasing)
2 tablespoons freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
Optional Toppings: fresh berries, powdered sugar, maple syrup, whipped cream
Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Prepare wet ingredients: In another bowl, combine buttermilk, ricotta cheese, and eggs.
- Add lemon flavor: Stir in melted butter, lemon juice, and lemon zest into the wet mixture.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined — avoid overmixing.
- Heat griddle: Preheat a greased non-stick skillet or griddle over medium heat.
- Cook pancakes: Scoop batter onto the griddle, cooking for 2–3 minutes until bubbles form. Flip and cook until golden brown on both sides.
- Serve: Plate warm pancakes and top with your favorite toppings.
Notes
Use room temperature eggs and ricotta for a smoother batter.
Avoid overmixing for extra fluffy pancakes.
For added flavor, fold in blueberries or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: lemon ricotta pancakes, fluffy pancakes, lemon breakfast recipe, brunch pancakes, easy pancake recipe, citrus pancakes