Fluffy, tender pancakes with a bright lemon flavor and creamy ricotta perfect for brunch or a special breakfast.

Scale

1 cup ricotta cheese

3/4 cup milk

3 large eggs

1 tbsp lemon zest

2 tbsp lemon juice

1 cup all-purpose flour

2 tbsp granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Butter or oil, for cooking

Maple syrup or powdered sugar, for serving

1. Whisk ricotta, milk, eggs, lemon zest, and lemon juice in a bowl.

2. Mix flour, sugar, baking powder, baking soda, and salt in another bowl.

3. Fold dry ingredients into wet ingredients until just combined.

4. Heat a nonstick skillet over medium heat and grease lightly.

5. Pour 1/4 cup batter per pancake; cook until bubbles form, flip, and cook until golden.

6. Serve warm with syrup or powdered sugar.

Add 1/2 tsp vanilla extract for extra flavor.

Do not overmix batter; lumps are okay.

Top with fresh berries or lemon glaze if desired.

Keywords: lemon ricotta pancakes, fluffy pancakes, brunch