Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (240g) whole milk ricotta cheese
- 3/4 cup (180ml) full-fat buttermilk
- 2 large eggs
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for the pan)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt until mixed well.
- In another bowl, whisk together ricotta, buttermilk, eggs, lemon juice, lemon zest, vanilla, and melted butter until mostly smooth. It's okay to have small lumps of ricotta.
- Combine the wet and dry mixtures gently using a spatula until just mixed, being careful not to overmix. Let the batter rest for 5-10 minutes to achieve a fluffier texture.
- Heat a large nonstick skillet over medium heat and melt a small pat of butter to coat the pan lightly. Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading slightly if needed.
- Cook the pancakes for 2-3 minutes until bubbles appear on top and the bottoms are golden. Flip and cook for another 2-3 minutes until golden on both sides. Adjust the heat as necessary to cook evenly.
- Serve warm with maple syrup, fresh berries, powdered sugar, melted butter, and additional lemon zest if desired.
Notes
Letting the batter rest is key for fluffiness.
Ensure the skillet is not too hot to avoid burning the pancakes.
These pancakes freeze well; you can store them for up to a month.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.