Step-by-step instructions
Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until they’re well mixed.
Mix wet ingredients: In another bowl, blend the milk and ricotta until smooth. Add in the eggs, mixing one at a time and ensuring they’re fully incorporated. Then, stir in the vanilla, lemon juice, and zest.
Combine the mixtures: Create a well in the center of your dry ingredients and gently fold in the wet mixture. Remember, don’t over-mix! This is key to keeping the pancakes light and fluffy.
Preheat griddle: Melt a little butter in a large griddle over medium heat until hot.
Cook pancakes: Scoop your batter onto the hot griddle—about one cup per pancake (or less for smaller sizes). Watch for bubbles forming on the surface; this takes about 1-2 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Add toppings: Serve warm with extra ricotta, a sprinkle of lemon zest, powdered sugar, and fresh blueberries.
Serving suggestions
These pancakes are perfect for brunch, but don’t hesitate to serve them for dessert or dinner! Consider pairing them with a side of crispy bacon or a refreshing fruit salad. You can also drizzle warm maple syrup or honey over the top for an added sweetness.
Keeping leftovers fresh
To store your leftover pancakes, place them in an airtight container in the refrigerator. They’ll stay fresh for up to three days. Want to save them for later? You can freeze them by placing parchment paper between pancakes before sealing in a freezer bag for up to two months. When you’re ready to enjoy them again, simply reheat in a skillet or microwave.
Pro chef tips
- Batter consistency: Aim for a thick batter; it should fall slowly off your whisk. If it’s too runny, add a touch more flour.
- Temperature control: Keep your griddle at a steady medium heat to ensure the pancakes cook evenly without burning.
- Fluffier pancakes: Letting your batter sit for 10-15 minutes before cooking allows it to thicken slightly, which can lead to fluffier pancakes.
Creative twists
Feel free to play around with flavors! Try adding a handful of blueberries or chocolate chips to the batter before cooking, or swap the lemon for orange zest if you want a different citrus twist. For a seasonal option, add a pinch of pumpkin spice to the dry ingredients during fall!
Common questions
How long does it take to make Lemon Ricotta Pancakes?
Preparation and cooking time is approximately 30 minutes, making them a quick and delicious option.
Can I make the batter in advance?
Yes, you can prepare the pancake batter ahead of time and refrigerate it for a few hours. Just give it a good stir before cooking.
What can I use if I don’t have ricotta cheese?
You can substitute with cottage cheese, or for a dairy-free option, try silken tofu blended until smooth.
Enjoy whipping up these delightful Lemon Ricotta Pancakes—they’re sure to bring brightness and joy to your breakfast table!
