Lemon Ricotta Pancakes Brunch (Print-Friendly Format)
Enjoy tender, lemony pancakes with ricotta for a bright, elegant breakfast or relaxed weekend brunch.
# Required Ingredients:
→ Dry Ingredients
01 -
130 g all-purpose flour
02 -
13 g granulated sugar
03 -
4 g baking powder
04 -
2 g baking soda
05 -
1 g fine salt
→ Wet Ingredients
06 -
125 g ricotta cheese
07 -
240 ml buttermilk
08 -
2 large eggs
09 -
6 g lemon zest
10 -
15 ml fresh lemon juice
11 -
2.5 ml vanilla extract
→ For Cooking and Serving
12 -
Butter or neutral oil, as needed for cooking
13 -
Maple syrup, for serving
14 -
Fresh lemon wedges and mint leaves, for garnish
# How to Make It:
01 -
Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
02 -
In a separate bowl, blend ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
03 -
Pour wet mixture into dry ingredients and stir gently until just combined with small lumps remaining.
04 -
Heat a non-stick skillet or griddle over medium heat and lightly coat with butter or oil.
05 -
Pour 60 ml (1/4 cup) of batter per pancake onto the skillet and cook for 2-3 minutes, until bubbles appear on the surface. Flip and cook an additional 1-2 minutes until golden and set.
06 -
Serve warm pancakes with maple syrup, fresh lemon wedges, and mint leaves as garnish.
# Additional Information:
01 -
For the lightest texture, mix the batter gently and avoid overmixing; some lumps are desirable.