Lemon Ricotta Pancakes
Delightfully tender and moist, these lemon ricotta pancakes fry feature a bright citrus flavor and a perfectly crisp edge from shallow frying. Quick to make and versatile, they’re a fresh twist on classic pancakes that elevate your breakfast or brunch.
Equipment
- Non-stick skillet or cast iron pan
- Mixing bowls
- Whisk or fork
- Measuring Cups and Spoons
- Spatula
- Cooling rack (optional)
Ingredients
- 1 cup whole-milk ricotta cheese
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp granulated sugar
- Pinch of salt
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Butter or oil for frying
Instructions
- In a medium bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, combine ricotta, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Gently fold wet ingredients into dry until just combined — lumps are okay.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Using a 1/4 cup measure, pour batter onto the skillet. Cook for 2–3 minutes until bubbles form and edges look set.
- Transfer pancakes to a wire rack set over a baking sheet in a warm oven to keep crispy if cooking in batches.
- Serve warm with your favorite syrup or toppings.
Notes
- For fluffier pancakes, avoid overmixing the batter.
- Adjust lemon juice to taste; too much can make batter runny.
- Use fresh lemon zest for the best citrus aroma.
- Leftover pancakes reheat well on a skillet to restore crispiness.
- Try variations like adding blueberries or herbs for a new twist.