Fluffy Lemon Ricotta Pancakes (Print version)
Tall, tender lemon ricotta pancakes made with fresh zest and whole milk ricotta. Ready in about 30 minutes for a bright weekend breakfast.
# Ingredients:
Dry ingredients
01 -
1 1/2 cups (190 g) all-purpose flour, spooned and leveled
02 -
2 tablespoons granulated sugar
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon fine sea salt
Wet ingredients
05 -
1 cup (240 ml) whole milk
06 -
1/2 cup (125 g) whole milk ricotta cheese
07 -
2 large eggs
08 -
3 tablespoons unsalted butter, melted and cooled slightly
09 -
2 tablespoons lemon zest (from about 2 lemons)
10 -
1 tablespoon fresh lemon juice
11 -
1 teaspoon vanilla extract
For cooking and serving
12 -
Butter or neutral oil, for the pan
13 -
Maple syrup, for serving
# Instructions:
01 -
Whisk the flour, sugar, baking powder, and salt together in a large bowl until evenly combined.
02 -
In a separate bowl, beat the ricotta, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla until smooth. Break up any large ricotta lumps with the whisk.
03 -
Pour the wet mixture into the dry ingredients. Stir until just combined and no pockets of flour remain. A few small lumps are fine. Do not overmix.
04 -
Let the batter sit at room temperature for 5 to 10 minutes. This relaxes the gluten and gives the baking powder time to activate.
05 -
Heat a nonstick skillet over medium-low heat. Brush with butter. Use a 1/3-cup scoop per pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook 1 to 2 minutes more until golden brown.
06 -
Stack the pancakes and serve immediately with maple syrup or fresh berries.
# Good to know:
01 -
Best served fresh off the griddle while the edges are still crisp.
02 -
The first pancake often acts as a heat test. Adjust the burner as needed.