Description
Light and fluffy ricotta pancakes brightened up with fresh lemon juice and topped with your favorite seasonal fruit, powdered sugar, or maple syrup.
Ingredients
Scale
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
3 Tbsp honey
1 cup buttermilk or kefir
3/4 cup whole milk ricotta
3 eggs
1 tsp vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice
2 Tbsp butter, melted
Instructions
- In a large bowl, whisk dry ingredients together, including flour, baking powder, baking soda, and salt.
- Slightly warm the honey, either in a small saucepan or microwave, so that it easily stirs in.
- In a medium bowl, mix the buttermilk, ricotta cheese, eggs, and vanilla using a hand mixer.
- Zest two lemons and then cut in half. Squeeze the juice over a fine mesh strainer to filter out the seeds. Set aside.
- Add the melted butter and warm honey to your wet ingredients, followed by your lemon juice and zest.
- Gently fold your wet ingredients into your dry ingredients, being careful not to overmix. Use a rubber scraper to gently stir together.
- Heat a cast iron skillet or griddle to medium heat and grease with butter.
- Using a 1/4 or 1/3 measuring cup, scoop your batter onto the griddle, leaving enough room for the pancakes to spread a bit.
- Lower the heat to medium-low; flip once they become golden brown.
- Top pancakes with butter, fresh fruit, and serve with warm maple syrup or confectioner’s sugar.
Equipment
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Notes
Preheat your oven to 175º to keep pancakes warm. Be sure to cover with foil.
Keywords: lemon, lemon ricotta, lemon ricotta pancakes, ricotta pancakes