Lemon Ricotta Pancakes
Ingredients
- 3/4 cup/102 grams all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine salt
- 1/4 cup/50 grams granulated sugar
- 1 lemon
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs
- 3/4 cup/170 grams whole-milk ricotta
- 1/4 cup/61 grams buttermilk
preferably whole milk
- 2 tablespoons/28 grams unsalted butter
melted, plus room-temperature butter for cooking and serving
- Blueberry Syrup or other toppings
for serving, optional
Directions
- 1
Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- 2
Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- 3
Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you’d like.
Lemon Ricotta Pancakes
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About this Recipe
Craving a breakfast that feels luxurious yet is incredibly simple to create? These Lemon Ricotta Pancakes deliver an unmatched tenderness and comforting warmth, perfect for any morning.
What makes this recipe truly special is the combination of rich, whole-milk ricotta and tangy buttermilk, which creates an exceptionally soft and creamy texture. Well-beaten eggs ensure each pancake is wonderfully fluffy and light, far surpassing standard diner fare. Plus, the subtle sweetness comes from a unique lemon- and vanilla-scented sugar, meaning these pancakes are delicious enough to enjoy on their own.
Prepare for a truly indulgent experience with every bite. You'll find these pancakes boast a delicate, airy crumb and a beautiful golden-brown exterior. The flavor profile balances the bright zest of lemon with the sweet warmth of vanilla, complemented by the milky richness of ricotta. They're designed to be sweet on their own, but truly shine when paired with your favorite toppings, offering a delightful culinary escape for your palate.
Looking to experiment? If you adore an extra-light, soufflé-like pancake, the recipe thoughtfully provides a simple technique: separate your egg whites from the yolks and beat them to stiff peaks. Mix the yolks into the wet ingredients, then carefully fold in the whipped whites after incorporating the dry ingredients. For serving, while a classic blueberry syrup is a perfect match, feel free to explore other fruit compotes or a simple dusting of powdered sugar.
These tender, fluffy lemon ricotta pancakes are an ideal choice for a relaxed weekend brunch or a special holiday breakfast, making any morning feel like a celebration.