Ingredients
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup ricotta cheese
• ¾ cup buttermilk
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons melted unsalted butter or vegetable oil
• Optional toppings: fresh berries, honey, whipped cream
Instructions
1. Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine ricotta, buttermilk, eggs, lemon zest, lemon juice, and melted butter.
3. Gently fold the wet ingredients into the dry until just combined; lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat and grease lightly.
5. Pour ¼ cup of batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes; flip and cook for another 2 minutes until golden.
7. Serve warm with toppings like berries, honey, or whipped cream for a perfect brunch presentation.
Notes
• Do not overmix the batter to keep pancakes fluffy.
• Use fresh lemon zest and juice for the best flavor.
• Cook over medium heat to prevent burning.
• For extra richness, add a splash of vanilla extract or cream to the batter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg