I don’t know about you but when the weekend rolls around there’s a good chance there’s a batch of pancakes being whipped up in my kitchen. Add in some lemon zest and ricotta and these pancakes are extra without the extra effort. Perfect for whether you want a lazy morning in your pajamas or having people over for a fancy brunch these lemon ricotta pancakes are a tasty start to the day.
If you’ve never had ricotta in pancakes you’re in for a treat. While these pancakes are cooking the little bits of ricotta melt down making these pancakes extra creamy. (and I’m all about any chance to make pancakes extra).
When making pancakes from scratch I prefer the heartier texture (and nutritional boost) that whole wheat flour provides but you can certainly use all purpose flour if that’s what you have on hand. Also be sure the let the batter rest for 10 minutes before cooking your pancakes ( folks, this is when the magic happens ). This allows the acid in the buttermilk to react with the baking powder and balloon soda to create bubbles that will give you those super thick and fluffy pancakes that you want.
I like the little crunch that poppy seeds give but I rarely have them in my pantry. What I did have was some chia seeds and they gave me that extra texture I wanted as well as an extra dose of fiber.
Chia seeds not your thing? No worries, these pancakes are perfectly delightful without them.
What do you top these luscious lemon ricotta pancakes with? Anything you want really. Maple syrup is a natural choice for any plate full of pancakes but these would also be fantastic served with something fruity. You could opt for fresh raspberries, blueberries or strawberries (or all three, you do you) with a dollop of whipped cream or go with a fruity compote.
If you make these Lemon Ricotta Pancakes please be sure to leave a comment and/or give this recipe a rating! Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Lemon Ricotta Pancakes
Equipment
- Griddle
- 2 medium or larger mixing bowls
- Whisk
Ingredients
- 1.5 cups Whole Wheat Flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp Salt
- 1 tbsp Chia Seeds
- 1.5 cup Buttermilk
- 1 cup Ricotta Cheese
- 1 Large Egg Beaten
- 2 tbsp Canola or Vegetable Oil
- 1 tsp vanilla extract
- 1 tbsp Fresh Lemon Zest
Instructions
- In a large bowl whisk together flour, baking powder, baking soda, salt and chia seeds if using. In a medium bowl Mix together Buttermilk, ricotta, egg, oil, vanilla extract and zest. Add the flour mixture to the wet ingredients and whisk until everything is just incorporated.
- Set the batter aside to rest for 10 minutes. While the batter is resting preheat your griddle over medium heat and grease with butter or cooking spray.
- Measure out the pancakes using about 1/3 cup of batter. Cook each pancake about 3-4 minutes until the tops of the pancakes have bubbles and the edges are dry. Flip the pancakes and cook for another 2-3 minutes or until golden.
Notes
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