Light, fluffy, and bursting with bright citrus flavor, these Lemon Ricotta Pancakes are a delicious twist on a breakfast classic. The ricotta adds a rich, creamy texture, while fresh lemon zest and juice bring a refreshing zing. Perfect for Easter brunch or any spring morning, these pancakes pair beautifully with fresh berries and a drizzle of honey or maple syrup!
Ingredients
- ¾ cup cold water or milk
- ½ teaspoon baking soda
- ½ cup ricotta cheese
- 1 large egg
- 1 tablespoon grated lemon zest
- 1 tablespoon vegetable oil
- 1 tablespoon white sugar
- ⅛ teaspoon vanilla extract
- 1 cup self-rising flour
- 2 tablespoons self-rising flour
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
Directions
Whisk cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up any lumps of cheese as you mix.
Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes.
Heat a lightly oiled griddle over medium-high heat.
Drop batter by large spoonful’s onto the hot griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Chef’s Notes
To make 2 cups self-rising flour: Sift together 2 cups all-purpose flour with 2 teaspoons baking powder and 1 teaspoon fine salt.