Fluffy Lemon Ricotta Pancakes
Total Time
25 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
4.98 out of 5 stars
(83)
Ingredients
6 servings
- 1 1/4 cup ricotta cheese (14-15 oz will work)
- 3/4 cup low fat buttermilk (or kefir)
- 3 large eggs
- 2 Tbsp granulated sugar
- 1 1/4 cups all-purpose flour (5 1/2 oz)
- 1 Tbsp baking powder
- 1/4 tsp sea salt
- Zest of 1 lemon
- Olive oil or coconut oil to cook
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Preparation
Step 1
In a large mixing bowl, whisk together eggs and sugar until well blended.
Step 2
Mix in ricotta cheese, buttermilk and salt and whisk until blended.
Step 3
In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.
Step 4
Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.
Step 5
Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sauté 2-3 min per side. Repeat with remaining batter, adding more oil as needed.
Step 6
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Chef's notes
Watch how to make these EASY Ricotta Pancakes. The pancake batter is quick and easy to make and comes together in one bowl.
Pancakes are ready to flip when you see bubbles pop and remain open on the surface.
Keep pancakes over medium heat so they don’t brown too quickly before they have a chance to cook through. We set to medium heat on the skillet or 325˚F on the griddle.
For additional flavor, try using coconut oil for cooking to add a pleasant coconut sweetness.
