Fluffy Lemon Ricotta Pancakes
If you love soft, pillowy pancakes with a hint of fresh lemon zest, these Lemon Ricotta Pancakes are about to become your new breakfast obsession! They’re fluffy, slightly creamy, and packed with bright citrus flavor—just like the kind you’d find at a cozy café.
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Servings: 6 people
Notes
Ingredients
- 1 ¼ cups ricotta cheese (14-15 oz)
- ¾ cup low-fat buttermilk (or kefir)
- 3 large eggs
- 2 Tbsp granulated sugar
- 1 ¼ cups all-purpose flour (5 ½ oz)
- 1 Tbsp baking powder
- ¼ tsp sea salt
- Zest of 1 lemon
- Olive oil or coconut oil for cooking
Instructions
- In a large bowl, whisk together the eggs and sugar until smooth.
- Add ricotta cheese, buttermilk, and salt, whisking until well combined.
- In a separate bowl, sift together the flour and baking powder. Gradually mix the dry ingredients into the ricotta mixture until just combined.
- Stir in the lemon zest. For extra fluffy pancakes, let the batter rest for 10-30 minutes.
- Heat a non-stick skillet or griddle over medium heat and add a little oil.
- Spoon about 2 tablespoons of batter per pancake onto the pan. Cook for 2-3 minutes per side, until golden brown.
- Repeat with the remaining batter, adding more oil as needed.
- Serve warm with your favorite toppings—maple syrup, fresh fruit, or a dusting of powdered sugar!