Pillowy soft and so fluffy! These naturally sweetened lemon ricotta pancakes are made with ricotta cheese and plenty of fresh lemon flavor.
- 2 cups all-purpose flour
- 1 ¼ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- 1 cup milk
- 1 cup ricotta cheese, preferably whole milk
- 2 large eggs
- ½ cup honey
- 4 Tbsp. unsalted butter, melted and slightly cooled
- 2 tsp. vanilla extract
- 1 Tbsp. lemon zest
- 1 Tbsp. lemon juice
- Butter or oil for the pan
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, ricotta cheese, eggs, honey, butter, vanilla, lemon zest, and juice.
- Add the dry ingredients to the wet and stir with a wooden spoon just until combined. Do not overmix. Some lumps are okay. Let the batter rest for about 5 minutes. This step is super important. Resting the batter lets the gluten rest and settle down resulting in airy batter.
- Heat a nonstick skillet over medium heat. Melt butter in the pan or add oil and swirl to coat. Pour 1/4 cup of pancake batter into the skillet. Cook until you see little bubbles on top and the edges starting to turn golden brown. Flip and cook for another 1-2 minutes until the pancakes are cooked through. If the pancakes brown too quickly, reduce heat. Makes 20 pancakes. Serve with butter and maple syrup.
- Leftovers: Leftover pancakes can be stored in an airtight container for up to 2 days. Reheat the pancakes in the oven. See the recipe post for the details.
Keywords: weekend brunch, ricotta pancakes, fluffy pancakes