Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup whole milk ricotta cheese
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted (plus extra for cooking)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Optional toppings: berries, maple syrup, powdered sugar, whipped cream
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix buttermilk, ricotta, eggs, melted butter, lemon juice, and zest.
- Combine wet and dry ingredients gently until just mixed.
- Let batter rest for 5–10 minutes.
- Heat a lightly greased griddle over medium heat.
- Pour 1/4 cup batter per pancake onto griddle.
- Cook 2–3 minutes per side until golden and bubbles form.
- Flip and cook through.
- Keep warm in a 200°F oven while cooking remaining pancakes.
- Serve immediately with toppings.
Notes
- Do not overmix to keep pancakes fluffy.
- Use properly heated griddle for best results.
- Flip only when bubbles form and edges set.
- Use fresh lemon juice and zest for best flavor.
- Lightly grease pan to prevent sticking.
- Add vanilla extract for extra depth if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian