Description
Light, airy, and moist pancakes made with ricotta cheese and fresh lemon zest. This easy weeknight breakfast comes together in minutes and delivers a tender crumb that is kid-approved and freezer-friendly.
Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 1 cup buttermilk
- 2 large eggs, room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 large lemon (for zest and juice)
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting (optional)
Instructions
- Zest the lemon to get 1 tablespoon of zest and juice it to get 1 tablespoon of juice. Melt the butter and let it cool slightly.
- In a medium mixing bowl, whisk together the ricotta cheese, buttermilk, eggs, melted butter, sugar, vanilla extract, and lemon juice until mostly smooth.
- Sift the flour, baking powder, and salt into the wet mixture. Stir gently until just combined; leave a few lumps in the batter.
- Fold in the lemon zest.
- Heat a non-stick skillet or griddle over medium-low heat. Test readiness by flicking water drops onto the surface; they should sizzle and evaporate. Lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and pop, and edges look set.
- Flip gently and cook for another 1-2 minutes until golden brown.
- Transfer cooked pancakes to a wire rack in a 200°F oven to keep warm while cooking the rest.
- Serve immediately with maple syrup, powdered sugar, or fresh berries.
Notes
Do not overmix the batter to ensure fluffy pancakes. Use whole milk ricotta for best texture. If ricotta is watery, drain it in a sieve for 10 minutes before using. Keep heat low and slow to prevent burning. For storage, freeze cooked pancakes in layers with parchment paper; reheat in a toaster.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes per servi
- Calories: 320
- Sugar: 10
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 1
- Protein: 12
Keywords: ricotta pancakes, lemon pancakes, fluffy pancakes, quick breakfast, weeknight dinner, kid-friendly recipes, homemade pancakes