Save this
If you wanna jazz up your weekend mornings, you’ve gotta try these Lemon Ricotta Pancakes. Ricotta makes 'em creamy, lemon adds zing, and you end up with soft, fluffy stacks that taste dreamy every time. No fuss here. Just something to make regular mornings feel a little more magical.
Dreamy Pancake Stack
Honestly, these are next-level. The ricotta keeps them light as a cloud and the lemon really perks things up. They're spot-on for any easygoing brunch, or if you just wanna treat yourself when you wake up feeling cozy.
Everything For Pancakes
- All-purpose Flour: Just plain white flour is all you need.
- Sugar: Sweetens things up without being too much.
- Baking Powder and Baking Soda: This is what makes them get all fluffy.
- Ricotta Cheese: Gives them that buttery-soft vibe.
- Buttermilk: For extra tang and keeps things moist.
- Lemon Juice and Zest: A must for real lemon flavor.
- Eggs: Holds it all together.
- Vanilla Extract: Makes the lemon pop.
- Butter or Oil: To help them get crisp and golden at the edges.
- Maple Syrup: Can't leave out the syrup on top.
Simple Pancake Steps
- Make Them Look Good:
- Tower the pancakes up then pour on syrup and top with fruit or some powdered sugar if you want.
- Get Cooking:
- Heat up your skillet, drop in some butter, pour the batter, and flip when bubbles show up.
- Mix It All Up:
- Gently fold the wet and dry together—don’t fuss if it’s lumpy, that’s better.
- Prep The Wet Stuff:
- Mix together eggs, ricotta, buttermilk, vanilla, lemon juice, and zest until it’s smooth.
- Sort Out The Dry:
- Stir up your flour, baking soda, baking powder, sugar, and salt in a big bowl.
Top-Notch Tips
- All About Those Extras: Throw on lemon slices, berries, or a big swirl of cream for something fancy.
- Mind The Heat: Stick to medium or you’ll burn them before they cook through.
- Stop Mixing: Once you don’t see dry spots, let it be—even if it’s lumpy.
- Use The Best: Grab fresh lemons and ricotta, skip anything that tastes bland.
Save this
Stay Tasty Longer
- Heat Again: You can warm leftovers in a skillet or the toaster and they’ll taste just-made again.
- Freeze For Later: Lay them flat to freeze, bag when solid, and you’re set for 2 months.
- Store ‘Em: They’ll be good in a closed container in your fridge for up to three days.
Common Questions
- → How come my pancakes turn out dense instead of light?
If you keep mixing the batter too much, you'll end up with heavy pancakes. Stop stirring when you see it's mostly mixed. Some lumps are totally fine and actually keep them fluffy.
- → Is it okay to use regular milk instead of buttermilk?
Yep, just squeeze 1 tablespoon of lemon juice into your milk, wait five minutes, and you've got an easy swap for buttermilk.
- → When should I flip the pancakes?
Wait for bubbles to pop up on the top, and the edges to look a little dry. Don't rush the flip or they might break apart.
- → Can the batter be made a day ahead?
They're best fresh, but you can always mix up your dry stuff beforehand. Only add in the wet stuff right before you cook them.
- → What's the trick for keeping pancakes warm while I cook more?
Put each finished pancake on a sheet tray and pop them in a 200°F oven until you're ready to eat.