Lemon Ricotta Pancakes

Elevate your breakfast experience with these fluffy lemon ricotta pancakes, combining creamy texture with refreshing zest.

Scale

Cook Mode Prevent your screen from going dark

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, combine the ricotta cheese, eggs, sugar, lemon zest, and buttermilk. Whisk until creamy and smooth.
Gradually add the dry ingredients to the wet mixture and gently fold until just combined.
Heat a non-stick skillet over medium heat and lightly grease it.
Pour batter onto the skillet, cooking until bubbles form, approximately 2-3 minutes, then flip and cook until golden brown.
Transfer pancakes to a warm plate and cover with a towel while cooking the rest.

For a healthier version, consider using whole wheat flour or Greek yogurt instead of ricotta.