Lemon ricotta pancakes airy fluffy bkfst with tangy zest creamy center brunchworthy delux flavor meltinmouth crumb rich maple finish
Ingredients
Scale
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/16 teaspoon salt
1/2 cup ricotta cheese
2/3 cup milk (dairy or non-dairy)
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons unsalted butter, melted (plus extra for cooking)
Instructions
In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the ricotta, milk, egg, vanilla, lemon zest, lemon juice, and melted butter until smooth and glossy.
Pour the wet ingredients into the dry and stir just until combined. It’s okay if there are a few lumps; overmixing makes the pancakes tougher. Let the batter rest 5–10 minutes while you heat the pan.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter for each pancake. Cook 2–3 minutes, until bubbles form on the surface and the edges look set, then flip and cook 1–2 minutes more until golden.
Stack, drizzle with maple syrup, and finish with extra lemon zest and berries for a bright, balanced plate.
Notes
A sunny breakfast treat—lemon zest and ricotta yield a cloud-soft crumb with bright citrus notes, perfect for weekend brunch or a cozy weeknight breakfast.
