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- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
In another bowl, whisk together the ricotta cheese, egg, buttermilk, vanilla extract, lemon zest, and lemon juice until smooth. Stir in the melted butter. - Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will be thick and slightly lumpy, but be careful not to overmix to keep the pancakes light and fluffy. - Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and grease it lightly with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface, then flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown. - Serve:
Stack the pancakes on a plate and dust them with powdered sugar. Optionally, add fresh berries and a drizzle of maple syrup for extra sweetness.
These lemon ricotta pancakes are fluffy, rich, and bursting with citrus flavor! The ricotta makes them extra soft and creamy, while the lemon zest and juice bring a refreshing citrus kick that brightens up each bite. Enjoy this zesty twist on a classic breakfast favorite!
