Description
These lemon ricotta pancakes are fluffy, tender, and bright with fresh lemon flavor. Ricotta gives them a soft, creamy texture, while blueberries, maple syrup, and a dusting of powdered sugar make every bite feel like a cozy brunch treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk ricotta cheese
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus 1 tablespoon for the pan
- 1/2 cup fresh blueberries, for serving
- 1/4 cup maple syrup, for serving
- 1 tablespoon powdered sugar, for serving
- 4 small lemon wedges, for serving
Instructions
- Preheat a nonstick skillet or griddle over medium to medium-low heat.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the ricotta cheese, eggs, whole milk, lemon zest, lemon juice, vanilla extract, and 2 tablespoons melted butter until mostly smooth.
- Pour the wet mixture into the dry mixture and stir gently just until combined. Let the batter rest for 5 minutes.
- Lightly grease the warm skillet with some of the remaining butter.
- Scoop about 1/4 cup of batter per pancake onto the skillet, leaving space between each one.
- Cook for 2 to 3 minutes, until bubbles appear and the edges look set. Flip carefully and cook for another 2 to 3 minutes, until golden and cooked through.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve warm with fresh blueberries, maple syrup, powdered sugar, and lemon wedges.
Notes
- Do not overmix the batter, a few small lumps are perfectly fine.
- Use room temperature ingredients for a smoother batter.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Fresh lemon juice and zest give the brightest flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 13g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 125mg
Keywords: lemon ricotta pancakes, fluffy pancakes, brunch pancakes, blueberry pancakes, easy breakfast recipe, citrus pancakes, homemade pancakes