These Lemon Ricotta Pancakes are fluffy, light, and have a delightful tang! They make a wonderful breakfast or brunch treat.
What makes these pancakes so special? It’s the magic combination of ricotta cheese and a squeeze of fresh lemon juice that transforms them into a melt-in-your-mouth sensation. The ricotta adds a luxurious creaminess to the batter, while the lemon juice brings a bright, zesty flavor that will make your taste buds dance with joy. Top them with a drizzle of homemade blueberry syrup or a spoonful of lemon curd and these Lemon Ricotta Pancakes will take your breakfast game to a whole new level.
Whether you’re planning a leisurely weekend brunch or simply treating yourself to a scrumptious breakfast, these pancakes are a must-try. So grab your mixing bowl and griddle, and get ready for pancake perfection!
We bought this zester recently and it is truly the best one I have ever used. I was using a mini grater for the longest time and it was not very efficient, plus my fingers were a little too close to the sharp edges for comfort. This zester is very sharp so you don’t have to apply much pressure at all! The handle is comfortable and easy to grip, and the little rubber pad at the end allows you to brace it on the countertop securely while using it so you can zest over a dish or cutting board. It works great for citrus zest, plus cheese, cinnamon sticks, and garlic.
Lemon Ricotta Pancakes
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup ricotta cheese
- 3/4 cup buttermilk
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a skillet or griddle over medium heat. Add a small amount of butter or cooking spray to lightly grease the surface.
- Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter.
- Serve the pancakes warm with your favorite toppings such as fresh berries, maple syrup, or a dusting of powdered sugar.