Lemon Ricotta Pancakes
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Lemon Ricotta Pancakes is a breakfast recipe on Avoteb. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (240g) whole milk ricotta cheese
- 3/4 cup (180ml) full-fat buttermilk
- 2 large eggs
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for the pan)
Method
Stir the dry ingredients. Beat together the flour, sugar, baking powder, baking soda, and fine sea salt in a large mixing bowl until evenly combined.
Stir the wet ingredients. In a separate bowl, whisk together the ricotta, buttermilk, eggs, lemon juice, lemon zest, vanilla extract, and melted butter until mostly smooth. A few small lumps of ricotta are evenly fine.
Mix the batter. Tip the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, since the batter should stay thick and slightly lumpy. Let the batter rest for 5 to 10 minutes while you heat the skillet, which will help give the pancakes an extra fluffy texture.
Leave the pancakes. Warm a large nonstick skillet or griddle over a medium burner. Tip in a small pat of butter and swirl to lightly coat the surface. Scoop about 1/4 cup batter per pancake onto the skillet, gently spreading slightly if needed. Leave for 2 to 3 minutes, until bubbles begin to form on top and the bottoms are golden brown. Flip and cook for another 2 to 3 minutes until the pancakes are cooked through and lightly golden on both sides. Adjust the heat as needed so the pancakes cook evenly wi
Plate Plate warm with maple syrup, fresh berries, powdered sugar, melted butter, and extra lemon zest if desired.
