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These lemon ricotta pancakes are the ultimate way to elevate your weekend breakfast or brunch They are incredibly tender with a subtle tang from fresh lemon and ultra creamy thanks to the ricotta I reach for this recipe whenever I want to treat my family to something special yet simple
I first made these for my mom’s birthday brunch She still talks about them every spring whenever she sees fresh lemons at the market and I make a double batch just for her
Ingredients
- All purpose flour: Provides structure Look for unbleached flour for better taste
- Sugar: Lends light sweetness Organic sugar brings cleaner flavor
- Baking powder: Makes pancakes rise Choose fresh powder for best results
- Baking soda: Adds lift and balances acidity Replace if it is older than 6 months
- Salt: Brightens and enhances all flavors Use kosher or fine sea salt
- Ricotta cheese: The star ingredient Opt for whole milk ricotta for creamiest pancakes
- Buttermilk: Gives tang and moisture Fresh buttermilk always beats shelf stable
- Eggs: Bind everything together Large eggs at room temperature blend smoother
- Lemon zest: Infuses pancakes with citrus aroma Use fresh unwaxed lemons and zest right before using
- Fresh lemon juice: Adds real lemony lift Squeeze right before adding for a cleaner tang
- Vanilla extract: Rounds out all the flavors Real vanilla is worth the splurge
- Butter or oil: Keeps pancakes golden and prevents sticking Choose unsalted butter or a mild neutral oil
- Maple syrup: For drizzling Use pure maple syrup for the best flavor
- Fresh lemon wedges and mint: Bright finishing touch Fresh herbs and lemons turn the plate into something special
Step by Step Instructions
- Mix the Dry Ingredients:
- In a large bowl toss together the flour sugar baking powder baking soda and salt Stir to make sure everything is evenly distributed This is the start of your perfect pancake base
- Prepare the Wet Ingredients:
- In another bowl whisk together the ricotta buttermilk eggs lemon zest lemon juice and vanilla extract Make sure the ricotta is fully incorporated so you get creamy pancakes in every bite
- Combine Wet and Dry:
- Pour the ricotta mixture over the flour mix Gently stir just until combined You want to see a few lumps That is the secret to light tender pancakes Too much mixing leads to tough cakes
- Heat the Skillet:
- Set a skillet or griddle over medium heat Add just enough butter or oil to coat the bottom Wait until it shimmers or the butter foams before adding batter This step prevents sticking and ensures a golden crust
- Cook the Pancakes:
- Ladle about a quarter cup of batter for each pancake Do not crowd the pan Let them cook for two to three minutes until bubbles appear on the surface Flip them carefully and cook another minute or two until golden and cooked through Adjust heat if browning too fast
- Serve and Garnish:
- Stack the pancakes on a warm plate Stream with maple syrup and add fresh lemon wedges and mint Sprinkling extra lemon zest over the top makes them even prettier and brighter
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The lemon zest is truly the secret here It transforms regular pancakes into something delicate and fragrant I love zesting extra over the finished stack My youngest always swoops up the mint garnish and insists on squeezing fresh lemon for extra zing
Storage Tips
These pancakes keep well in the fridge for up to three days Lay them flat in a sealed container and reheat gently in a skillet or in the oven If you need to freeze them separate each pancake with parchment Best to serve with fresh lemon and mint each time
Ingredient Substitutions
No buttermilk Use a cup of milk with a tablespoon of lemon juice Rest for a few minutes until thickened You can use part skim ricotta but whole milk makes a softer pancake Gluten free flour blends swap in easily here just be sure they contain xanthan gum for structure
Serving Suggestions
Pile these high with extra ricotta or whipped cream and scatter with berries They also pair well next to crispy bacon or herby breakfast sausage If you want to make them extra festive serve with a dusting of powdered sugar and even more zest
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Cultural Context
Ricotta pancakes have classic Italian roots but adding lemon makes them feel bright and new The combination is also popular in Mediterranean cuisine and you will find similar sweet breakfast treats all around the world from Russia to Greece This recipe is a nod to those timeless classics but with an American brunch twist
Frequently Asked Questions
- → What makes these pancakes extra fluffy?
Ricotta cheese and buttermilk help create a light, airy texture, while gentle mixing keeps the pancakes tender.
- → Can I use store-bought lemon juice?
Fresh lemon juice is preferred for brightness, but bottled can be used if fresh is unavailable. Zest adds extra flavor.
- → Why shouldn't I overmix the batter?
Overmixing develops gluten, which can lead to dense pancakes. Mix just until combined for the best result.
- → Is another cheese a good substitute for ricotta?
Cottage cheese can work as a substitute, though the texture may be slightly less smooth than ricotta.
- → What toppings pair well with these pancakes?
Maple syrup, lemon wedges, fresh mint, whipped cream, or berries complement the lemony flavor beautifully.