Lemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup ricotta cheese (whole milk, preferably)
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted, plus more for greasing the griddle
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest, finely grated
- Optional toppings: fresh berries, powdered sugar, maple syrup, whipped cream
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, ricotta cheese, eggs, melted butter, lemon juice, and lemon zest. Make sure the ricotta is well incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix! A few lumps in the batter are fine.
- Let the batter rest for 5-10 minutes.
- Cook the Pancakes: Heat a lightly oiled griddle or large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave enough space between the pancakes.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- Transfer the cooked pancakes to a plate and keep warm in a preheated oven (200u00b0F) while you cook the remaining batter.
- Serve: Serve the pancakes immediately with your favorite toppings.
Find it online: https://www.receipster.com/fluffy-lemon-ricotta-pancakes-recipe/