Lemon Ricotta Pancakes

• servings: 12 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 1/2 cups (190g) all-purpose flour

2 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (240g) whole milk ricotta cheese

3/4 cup (180ml) full-fat buttermilk

2 large eggs

3 tablespoons freshly squeezed lemon juice

2 teaspoons finely grated lemon zest

1 teaspoon vanilla extract

2 tablespoons melted butter (plus more for the pan)

Directions

Mix the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and fine sea salt in a large mixing bowl until evenly combined.

Mix the wet ingredients. In a separate bowl, whisk together the ricotta, buttermilk, eggs, lemon juice, lemon zest, vanilla extract, and melted butter until mostly smooth. A few small lumps of ricotta are perfectly fine.

Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, since the batter should stay thick and slightly lumpy. Let the batter rest for 5 to 10 minutes while you heat the skillet, which will help give the pancakes an extra fluffy texture.

Cook the pancakes. Heat a large nonstick skillet or griddle over medium heat. Add a small pat of butter and swirl to lightly coat the surface. Scoop about 1/4 cup batter per pancake onto the skillet, gently spreading slightly if needed. Cook for 2 to 3 minutes, until bubbles begin to form on top and the bottoms are golden brown. Flip and cook for another 2 to 3 minutes until the pancakes are cooked through and lightly golden on both sides. Adjust the heat as needed so the pancakes cook evenly without browning too quickly.

Serve. Serve warm with maple syrup, fresh berries, powdered sugar, melted butter, and extra lemon zest if desired.