Lemon Ricotta Pancakes

Start your day on a delicious note with these fluffy and flavorful Lemon Ricotta Pancakes. Infused with tangy lemon zest and creamy ricotta cheese, these pancakes are a delightful twist on the classic breakfast favorite.

Why Make Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are a delightful treat that adds a burst of citrusy freshness to your morning routine. The combination of ricotta cheese and lemon juice gives these pancakes a light and airy texture, making them perfect for a special weekend breakfast or brunch with family and friends.

How to Make Lemon Ricotta Pancakes

1. Prepare Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, salt, and baking powder.
2. Mix Wet Ingredients: In a separate medium bowl, whisk eggs, buttermilk, and milk together until combined. Add ricotta cheese, lemon juice, and lemon zest.
3. Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if the batter is lumpy.
4. Preheat Griddle: Using a paper towel, lightly rub the vegetable oil over the griddle. Heat to 350 degrees Fahrenheit.
5. Rest Batter: Let the batter rest for 5-10 minutes while the griddle is heating up. This allows the ingredients to meld together and helps create fluffy pancakes.
6. Cook Pancakes: Pour 1/4 cup of pancake batter onto the hot griddle or skillet. Cook until bubbles form on the surface and the edges begin to set, then flip the pancakes over and cook until golden brown on the other side.
7. Serve: Serve the Lemon Ricotta Pancakes hot with butter and maple syrup. Enjoy the deliciousness!

Serving Suggestions

Serve these Lemon Ricotta Pancakes with a dollop of whipped cream, fresh berries, or a sprinkle of powdered sugar for an extra special touch. Pair them with crispy bacon or sausage links for a complete breakfast experience.

Storage Info

Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the toaster or microwave before serving.

Some Techniques or Tips

• Be careful not to overmix the batter, as this can result in tough pancakes. It’s okay if there are some lumps remaining.
• If you prefer thinner pancakes, you can add a little more milk to the batter to achieve the desired consistency.
• To keep pancakes warm while cooking in batches, place them on a baking sheet in a preheated oven (set to a low temperature) until ready to serve.

FAQs about Lemon Ricotta Pancakes

1. Can I use low-fat ricotta cheese for this recipe? While whole milk ricotta cheese will yield the richest and creamiest texture, you can use low-fat ricotta cheese if preferred. Just keep in mind that the texture and flavor may be slightly different.
2. Can I freeze leftover pancakes? Yes, you can freeze leftover pancakes for future enjoyment. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a resealable plastic bag or container. To reheat, simply toast them in the toaster or warm them in the microwave until heated through.
3. Can I substitute lemon extract for lemon zest? Yes, you can substitute lemon extract for lemon zest if you don’t have fresh lemons on hand. Use about 1/2 teaspoon of lemon extract for the same citrus flavor. Adjust the amount to taste, as lemon extract is more concentrated than lemon zest.

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