Fluffy Lemon Ricotta Pancakes

Hello, dear readers! I hope this post finds you smiling and eager to whip up something utterly delightful in the kitchen. Today, I’m beyond thrilled to share a recipe that’s close to my heart—Fluffy Lemon Ricotta Pancakes. This isn’t just any breakfast treat; it’s a morning game-changer! From the tender crumb to the zesty, sweet flavor, every bite feels like a celebration of comfort. Thank you so much for joining me in this culinary adventure; I can’t wait for you to try these!

Ingredients

• 2 cups plain flour
• 1¼ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. kosher salt
• 1 cup whole milk
• 1 cup full-fat ricotta
• 2 large eggs
• ½ cup honey
• 4 Tbsp. unsalted butter, melted
• 2 tsp. vanilla essence
• 1 Tbsp. lemon zest
• 1 Tbsp. lemon juice
• Butter or oil for greasing

this Recipe

How to Make Fluffy Lemon Ricotta Pancakes

1. Prepare Your Ingredients: Start by sifting the flour, baking powder, baking soda, and salt into a large mixing bowl. In another bowl, whisk together the milk, ricotta, eggs, honey, melted butter, vanilla essence, lemon zest, and lemon juice until smooth.
2. Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; remember, a few lumps are okay! Over-mixing will deflate the fluffiness we’re aiming for.
3. Heat Your Pan: Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
4. Cook the Pancakes: For each pancake, ladle about ¼ cup of batter onto the hot skillet. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden and puffed up. Repeat with the remaining batter.
5. Serve Warm: Serve these fluffy beauties warm with your favorite toppings like fresh berries, a dollop of whipped cream, or a drizzle of syrup.

Helpful Tips

• Do Not Overmix: For the fluffiest pancakes, mix the batter until just combined. It’s perfectly fine if there are some small lumps.
• Rest the Batter: Let the batter sit for 5-10 minutes before cooking. This allows the baking powder to activate fully, contributing to the pancake’s rise and fluffiness.
• Low and Slow: Keep your cooking temperature on the medium to medium-low side. Cooking the pancakes slowly ensures they don’t burn while still cooking through beautifully.

Substitutions/Variations

• Gluten-Free: Swap the plain flour for your favorite gluten-free blend.
• Dairy-Free: Use almond or coconut milk and a dairy-free ricotta substitute.
• Add-Ins: Feel free to fold in blueberries, chocolate chips, or chopped nuts into the batter for added texture and flavor.

Frequently Asked Questions

Can I make these pancakes ahead of time?

Absolutely! Cook them as directed, let them cool, and then store them in an airtight container in the refrigerator. Reheat in a toaster or oven for best results.

What makes these pancakes fluffy?

The magic lies in the combination of ricotta cheese and the right balance of leavening agents (baking powder and baking soda), which gives them a wonderfully airy texture.

Storage Instructions

These pancakes can be stored in the refrigerator for up to 3 days. They also freeze well; wrap them individually and freeze for up to a month. Reheat in the microwave, toaster, or oven.

More Relevant Recipes

If you loved these, you might also enjoy:

• Fluffy Japanese Soufflé Pancakes
• Pineapple Bread Recipe
• German Potato Pancakes Recipe – Crispy and Delicious

Thank you again for joining me today! I hope you enjoy making and eating these Fluffy Lemon Ricotta Pancakes as much as I do. Don’t forget to share your creations and tag us on social media! Here’s to many more mornings filled with joy and deliciousness! Happy cooking!

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