Soft-Baked Lemon Ricotta Pancakes
Soft-baked lemon ricotta pancakes are light, fluffy, and packed with a perfect balance of creamy ricotta and bright citrus flavor. They make an ideal breakfast treat, offering a comforting texture and a refreshing zing in every bite.
Ingredients
- 1 cup ricotta cheese fresh, full-fat recommended
- 2 large eggs
- 1/2 cup milk whole milk preferred
- 2 tbsp unsalted butter melted, plus extra for greasing
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon zest from about 1 lemon
- 1/4 cup fresh lemon juice from about 2 lemons
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Prepare Wet Ingredients: In a mixing bowl, whisk together ricotta cheese, eggs, milk, melted butter, and fresh lemon juice until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, mix flour, sugar, lemon zest, baking powder, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix gently until just combined. Avoid overmixing to keep the batter light.
- Let Batter Rest: Let the batter sit for 5-10 minutes to allow the ingredients to meld and ensure fluffier pancakes.
- Cook Pancakes: Heat a non-stick griddle or frying pan over medium heat and grease lightly with butter. Pour 1/4 cup of batter per pancake onto the pan. Cook for 2-3 minutes on one side until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
- Serve Warm: Stack pancakes on a plate and serve with your choice of toppings.
Notes
- Use fresh lemons for the best citrus flavor. Bottled lemon juice may lack brightness.
- For a fluffier texture, do not overmix the batter, and let it rest before cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.
- Serve with fresh fruit, maple syrup, or powdered sugar for extra flavor.