Lemon Ricotta Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour (spooned and leveled)
02 -
1 tablespoon sugar (for a hint of sweetness)
03 -
1 teaspoon baking powder (the fluff-maker!)
04 -
½ teaspoon baking soda
05 -
¼ teaspoon salt (to balance the flavors)
→ Wet Ingredients
06 -
½ cup ricotta cheese (whole milk for extra richness)
07 -
1 cup buttermilk (shaken well)
08 -
2 large eggs (room temperature blends better)
09 -
1 tablespoon lemon zest (brightens everything up!)
10 -
1 tablespoon fresh lemon juice (none of that bottled stuff)
11 -
½ teaspoon vanilla extract (the cozy touch)
→ For Cooking & Serving
12 -
Butter or neutral oil (for the skillet)
13 -
Maple syrup (warm it up for extra luxury)
14 -
Fresh lemon wedges & mint leaves (for that fancy café vibe)
# Instructions:
01 -
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Imagine you’re dusting them with love—no clumps allowed!
02 -
In another bowl, gently whisk the ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla until just combined. A few ricotta lumps are totally fine—they’ll melt into pillowy pockets later.
03 -
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula. Stop when you barely see flour streaks—overmixing is the enemy of fluffy pancakes!
04 -
Warm a nonstick skillet or griddle over medium heat. Add a dab of butter or oil, then swirl to coat. Listen for that quiet *hiss*—it’s ready when a water droplet dances on the surface.
05 -
Pour ¼ cup batter per pancake. Wait for bubbles to pop on the surface (about 2–3 minutes), then flip with confidence. Cook another 1–2 minutes until golden-brown. Pro tip: The second side always cooks faster!
06 -
Stack ’em high, drizzle with warm maple syrup, and garnish with lemon wedges and mint. Watch them disappear before your eyes!
# Notes:
01 -
**Weekend magic:** These pancakes are *extra* fluffy thanks to ricotta and buttermilk. Perfect for lazy mornings or impressing guests.
02 -
**Don’t overmix!** A few lumps = tender pancakes. Smooth batter = tough pancakes. Trust the process.
03 -
**Make-ahead tip:** Leftovers? Freeze between parchment paper and reheat in a toaster for a quick treat.