lemon ricotta pancakes (Printable Version)
Super soft pancakes packed with ricotta and refreshing lemon zest. Buttermilk works its magic for extra fluff.
# What You'll Need:
→ Batter
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1 tablespoon sugar
05 -
1 cup all-purpose flour
→ Wet Mixture
06 -
2 large eggs
07 -
1 tablespoon lemon zest
08 -
1/2 teaspoon vanilla extract
09 -
1 cup buttermilk
10 -
1 tablespoon fresh lemon juice
11 -
1/2 cup ricotta cheese
→ For Cooking and Serving
12 -
Fresh mint to top things off
13 -
Fresh lemon wedges for that extra zing
14 -
Maple syrup to drizzle all over
15 -
Butter or oil so your pan doesn’t stick
# Step-by-Step Guide:
01 -
Dish out the pancakes while they’re hot, pour on the maple syrup, and scatter some mint and lemon wedges for a bright finish.
02 -
Spoon about a quarter cup of batter onto the pan. Let the pancakes sit for a couple minutes, so bubbles pop up and edges start to hold together. Flip those guys and cook until the other side’s golden, just another minute or so.
03 -
Pop a nonstick pan over medium heat. Slick it with some oil or butter so nothing sticks.
04 -
Dump the wet stuff into the bowl with the dry mix and gently fold them together. Don’t fuss too much—if it’s a little lumpy, that’s how you want it for soft pancakes.
05 -
Grab another bowl and whisk up the buttermilk, ricotta, eggs, lemon zest, lemon juice, and vanilla until it all looks like one smooth mix.
06 -
Toss the salt, baking soda, baking powder, sugar, and flour into a big bowl. Mix with a whisk till they’re all combined.
# Additional Notes:
01 -
Go easy when you mix—if the batter’s a bit bumpy, the pancakes end up fluffy.
02 -
These are best enjoyed fresh out the pan, perfect for lazy weekend mornings.