Fluffy Lemon Ricotta Pancakes
These fluffy lemon ricotta pancakes combine creamy ricotta cheese and fresh lemon zest for a light, flavorful breakfast treat that's perfect for any occasion.
Ingredients
Wet Ingredients
- ¾ cup cold milk or water
- ½ cup whole milk ricotta cheese Use at room temperature for best results.
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon fresh lemon zest Freshly grated for best flavor.
- 1 tablespoon fresh lemon juice Freshly squeezed for best flavor.
- 1 tablespoon vegetable oil
- 1 tablespoon granulated sugar
- ⅛ teaspoon vanilla extract Optional but recommended.
Dry Ingredients
- 1 cup + 2 tablespoons self-rising flour
- ½ teaspoon baking soda
Instructions
Preparation
- In a mixing bowl, whisk together the ricotta cheese, large egg, fresh lemon zest, vegetable oil, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- In a separate bowl, mix the self-rising flour and baking soda.
- Gently fold the dry ingredients into the ricotta mixture until just combined. Be careful not to overmix; the batter should remain a bit lumpy for maximum fluffiness.
- Gradually add cold milk or water to your batter, folding just until everything is combined. Again, keep it lumpy.
- Carefully fold in the melted butter and fresh lemon juice.
- Let the batter rest for about 5 minutes while you heat up your griddle or non-stick skillet over medium heat.
Cooking
- Pour ¼ cup portions of the batter onto the heated griddle. Cook for about 2-3 minutes, or until small bubbles start to form on the surface.
- Flip the pancakes once bubbly and golden on one side. Cook for another 1-2 minutes until both sides are golden.
- Serve your pancakes hot with your favorite toppings.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. You can also freeze pancakes, stacked with parchment paper in between.