Description
These Lemon Ricotta Pancakes are light, fluffy, and bursting with bright lemon flavor, perfect for a refreshing breakfast or brunch to start your day on a delightful note.
Ingredients
Units
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Mix dry ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until combined but slightly lumpy.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until just combined; some lumps are okay.
- Preheat skillet: Preheat a skillet over medium heat and coat with butter or oil.
- Cook pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown (about another 1-2 minutes).
- Serve: Serve warm with maple syrup and garnish with lemon wedges and mint leaves.
