Fluffy Lemon Ricotta Pancakes
Light, fluffy ricotta pancakes with a bright hint of lemon zest, perfect for a healthy breakfast or brunch. This easy ricotta pancake recipe uses simple ingredients for a creamy, tender texture.
COOK TIME: 15 minutes
PREP TIME: 10 minutes
SERVINGS: 4
INGREDIENTS
1 1/4 cup ricotta cheese
3/4 cup low-fat buttermilk
3 large eggs
2 Tbsp granulated sugar
1 1/4 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp sea salt
Zest of 1 lemon
Olive oil or coconut oil
INSTRUCTIONS
In a large mixing bowl, whisk together eggs and sugar until well blended.
Mix in ricotta cheese, buttermilk, and salt, whisking until fully combined.
In a separate bowl, sift together flour and baking powder. Gradually fold the flour mixture into the cheese mixture until just combined.
Stir in the zest of one lemon. For extra fluffy pancakes, let the batter rest for 10–30 minutes.
Heat a large non-stick skillet or griddle over medium heat and melt a small amount of oil. Spoon about 2 Tbsp of batter per pancake onto the pan. Cook for 2–3 minutes per side until golden brown. Repeat with remaining batter, adding more oil as needed.
Storing Leftovers:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
Ingredient Substitutions:
Yogurt can replace ricotta for a slightly tangier flavor.
Almond or oat milk can substitute for buttermilk or kefir.
Disclaimer: Ensure eggs are fully cooked and pancakes reach an internal temperature of 160°F for food safety.