Fluffy Lemon Ricotta Pancakes (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour
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1/4 cup granulated sugar
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1 and 1/2 teaspoons baking soda
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3/4 teaspoon baking powder
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3/4 teaspoon salt
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2 large eggs, room temperature
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1 and 1/2 cups whole milk
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1 cup full-fat ricotta cheese
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1 and 1/2 teaspoons pure vanilla extract
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1/4 cup fresh lemon juice
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2 teaspoons lemon zest
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Maple syrup or fresh whipped cream, for serving
# Instructions:
01 -
Grab a large bowl and add the flour, sugar, baking soda, baking powder, and salt. Whisk everything together until well combined.
02 -
In another bowl, crack your eggs and give them a light whisk. Pour in the milk, add the ricotta, and splash in the vanilla. Mix until everything is smooth and well blended.
03 -
Pour the wet mixture into the bowl with the dry ingredients. Stir just until everything comes together - don't worry about a few lumps! Gently fold in the lemon juice and zest until they're evenly distributed. Remember, be careful not to overmix!
04 -
Heat up a pan or griddle and add a bit of butter. Once hot, pour about 1/3 cup of batter for each pancake, making sure to leave space between them. Let them cook for about 3 minutes or until you see small bubbles forming on top. Flip them over and cook until golden brown on the other side, about 1-2 minutes more. Keep going until all the batter is used up.
05 -
Stack those fluffy pancakes on plates and serve them warm. Drizzle with maple syrup or add a dollop of fresh whipped cream - or both if you're feeling indulgent!
# Notes:
01 -
These Lemon Ricotta Pancakes are incredibly soft and fluffy with a delightful lemony flavor in every bite.
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To freeze: Cool pancakes completely, then place between layers of waxed paper in a freezer-safe bag. Squeeze out excess air before sealing. They'll keep for 2 months.
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To reheat: Either warm in a 375°F oven (covered with foil) for 6-8 minutes, or microwave 3-4 pancakes for about 40 seconds.