25-Minute Lemon Ricotta Pancakes
Fluffy, lemony pancakes enriched with ricotta cheese for extra moisture and protein. Quick to make and perfect for a wholesome breakfast or brunch.
Equipment
- 1 Non-stick skillet or electric griddle
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber Spatula
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ Tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup milk
- ¾ cup ricotta cheese low-fat or whole
- 3 large eggs
- 1 tsp vanilla extract
- 1 –2 Tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 Tbsp butter melted
Instructions
- Preheat the Cooking Surface: Start by preheating your electric griddle to moderately high heat or set a non-stick skillet over medium heat. Ensuring the cooking surface is properly heated is key for achieving pancakes with golden-brown bottoms and a light, fluffy interior. A well-heated griddle or skillet helps the batter set quickly and prevents sticking. Lightly brush the surface with a small amount of butter or oil to add flavor and aid in browning.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 3 1/2 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking ensures that the leavening agents are evenly distributed, which helps the pancakes rise uniformly. Take 20–30 seconds to fully combine, and be sure there are no clumps of flour or powder.
- Prepare Wet Ingredients: In a separate large bowl, combine 1 cup of milk, 3/4 cup of ricotta cheese, 3 large eggs, and 1 teaspoon of vanilla extract. Use a whisk to blend until smooth and creamy. The ricotta adds a velvety texture and protein, while the eggs provide structure and richness.
- Add Lemon Flavoring: To the wet mixture, add 1–2 tablespoons of finely grated lemon zest and 1/4 cup of fresh lemon juice. Stir to combine, noting that the mixture may appear slightly curdled due to the acidity of the lemon juice—this is normal and will not affect the final texture. Next, whisk in 1 tablespoon of melted butter to incorporate a subtle richness.
- Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredient bowl and gently pour in the wet mixture. Using a whisk or rubber spatula, stir just until combined. The batter should remain slightly lumpy—avoid overmixing, which can lead to dense pancakes. This step is crucial for maintaining the light, airy texture.
- Portion the Batter: Scoop approximately 1/3 cup of batter for each pancake and pour it onto the preheated griddle or skillet. Space the pancakes evenly to allow room for spreading during cooking. The uniform size ensures that each pancake cooks evenly and stacks nicely for serving.
- Cook the First Side: Allow the pancakes to cook on the first side until bubbles begin to appear on the surface and the edges look set, about 2–3 minutes. Check the underside for a golden-brown color using a spatula. This stage locks in the moisture and gives the pancakes a delicate, tender crumb.
- Flip and Cook the Second Side: Carefully flip each pancake using a thin spatula. Cook for an additional 1–2 minutes on the opposite side until golden brown and cooked through. The pancakes should spring back slightly when pressed, indicating they are perfectly cooked.
- Keep Warm While Cooking Remaining Pancakes: If cooking in batches, place finished pancakes on a plate and cover loosely with foil to keep them warm. This prevents them from drying out while you finish the remaining batter.
- Serve with Toppings: Serve the pancakes warm, dusted lightly with powdered sugar if desired, and drizzled with maple syrup, strawberry syrup, or blueberry syrup. Fresh berries or a dollop of ricotta can elevate the presentation and flavor. These pancakes are perfect for breakfast, brunch, or even a comforting weekend treat.
Notes
- Use fresh lemon juice and zest for the brightest flavor; bottled juice may be less vibrant.
- Ricotta can be whole-milk or low-fat; both yield moist pancakes, but whole-milk is richer.
- Don’t overmix the batter; slight lumps ensure tender, fluffy pancakes.
- Adjust lemon zest quantity according to taste; 1 tablespoon for subtle flavor, 2 tablespoons for a stronger lemon punch.
- Cook pancakes over medium heat to avoid burning while allowing the centers to cook through.
- Batter may be slightly thick; add a splash of milk if needed for pourable consistency.
- Serve immediately or keep warm in a low oven while cooking the rest.
