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Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are so light and so fluffy. They're pancakes, but they're pancakes taken to another level. Whether you're serving them for Pancake Day, Sunday brunch, as a meatless dinner option, or anytime, they're sure to bring smiles.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10
Calories 141 kcal
Ingredients
- 1 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp baking soda
- 2 T. sugar
- 1/2 tsp. salt
- Zest from 1 lemon I used 2 small Meyer lemons instead
- 1/2 cup buttermilk
- 1 cup ricotta drained (put on a plate with 3 thicknesses of paper towels underneath, then cover with plastic wrap and let it sit for half an hour to drain prior to using)
- 2 T. butter melted and allowed to cool slightly
- 2 large eggs
- 1/2 tsp. vanilla
- Oil for the skillet
Instructions
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Whisk the dry ingredients (including the zest) together.
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In a separate bowl, whisk the wet ingredients together and then add the dry to the wet.
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Whisk until moistened but there should still be lumps in it. Don’t overmix.
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Heat 1/2 to 1 tsp oil in skillet over medium high heat; reduce heat to medium and using a paper towel, wipe out the excess oil. Be careful not to burn yourself! I like to wear some heat resistant gloves when doing this.
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Cook as with normal pancakes (looking for bubbles on the first side before flipping) , using 1/4 cup of batter for each. They typically take about 2-3 minutes on each side.