Lemon Ricotta Pancakes: A Zesty Start to Your Day

These Lemon Ricotta Pancakes are fluffy, flavorful, and bursting with bright citrus notes. The ricotta cheese adds a subtle richness and incredibly tender texture, while the lemon zest and juice bring a refreshing zing that awakens the palate. Perfect for a leisurely weekend brunch or a special occasion breakfast, these pancakes are sure to become a family favorite.

Ingredients:

• Pancakes:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1 cup ricotta cheese (whole milk or part-skim)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
• Optional Toppings:
  • Fresh berries (strawberries, blueberries, raspberries)
  • Lemon wedges
  • Powdered sugar
  • Maple syrup
  • Whipped cream

Preparation:

Step 1: Prepare the Dry Ingredients.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the baking powder and soda are evenly distributed, which is crucial for light and fluffy pancakes. The sugar adds a touch of sweetness that complements the lemon beautifully.

Step 2: Combine the Wet Ingredients.

In a separate bowl, whisk together the buttermilk, eggs, ricotta cheese, melted butter, lemon juice, lemon zest, and vanilla extract. Buttermilk adds a subtle tang and helps to tenderize the pancakes. The ricotta cheese provides a creamy richness, while the lemon juice and zest infuse the batter with a vibrant citrus flavor. The melted butter contributes to a moist and tender texture.

Step 3: Combine Wet and Dry Ingredients.

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough pancakes. A few lumps in the batter are perfectly fine.

Step 4: Cook the Pancakes.

Heat a lightly oiled griddle or non-stick skillet over medium heat. You’ll know the griddle is ready when a drop of water sizzles and evaporates quickly. Pour 1/4 cup of batter onto the hot griddle for each pancake.

Step 5: Flip and Cook Until Golden Brown.

Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will begin to form on the surface of the pancakes, and the edges will start to look set. Flip the pancakes carefully with a spatula and cook for another 2-3 minutes on the other side.

Step 6: Serve and Enjoy!

Serve the Lemon Ricotta Pancakes immediately, topped with your favorite toppings. Fresh berries, lemon wedges, powdered sugar, maple syrup, and whipped cream are all delicious choices. These pancakes are best enjoyed fresh, so make sure to serve them right away for the ultimate flavor and texture experience.

Tips for Perfect Lemon Ricotta Pancakes:

• Don’t Overmix: Overmixing is the enemy of fluffy pancakes. Gently fold the wet and dry ingredients together until just combined.
• Use a Hot Griddle: A hot griddle is essential for achieving golden brown pancakes with a slightly crisp exterior.
• Don’t Press Down: Avoid pressing down on the pancakes with a spatula while they’re cooking. This will flatten them and prevent them from rising properly.
• Fresh Lemon is Best: Use freshly squeezed lemon juice and zest for the most vibrant flavor. Bottled lemon juice simply doesn’t compare.
• Ricotta Cheese Matters: Use high-quality ricotta cheese for the best results. Whole milk ricotta will provide a richer flavor and texture, but part-skim ricotta will also work well.
• Keep Warm: If you’re making a large batch of pancakes, keep them warm in a preheated oven (200°F) until ready to serve.

Variations:

• Add Blueberries: Fold 1/2 cup of fresh blueberries into the batter for a burst of fruity flavor.
• Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for a subtle nutty flavor and texture.
• Orange Ricotta: Substitute orange juice and zest for the lemon juice and zest for a different citrus twist.
• Chocolate Chip: Fold 1/2 cup of chocolate chips into the batter for a decadent treat.

Serving Suggestions:

• Serve with a dollop of whipped cream and a sprinkle of powdered sugar for a classic presentation.
• Drizzle with maple syrup and top with fresh berries for a simple and delicious breakfast.
• Garnish with lemon wedges and a sprig of mint for a refreshing and elegant touch.
• Pair with a side of crispy bacon or sausage for a complete breakfast meal.

Nutritional Information (per serving, approximate):

• Calories: 350
• Protein: 12g
• Fat: 18g
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 15g

Enjoy these delightful Lemon Ricotta Pancakes as a special treat for yourself, your family, or your friends. Their bright flavor and fluffy texture are sure to brighten any morning!