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Weekends, am I right? They just scream for a lazy brunch, something that feels a little bit fancy but is still totally doable in your pajamas. And trust me, nothing beats a stack of these **Fluffy Lemon Ricotta Pancakes**. They’re seriously like little clouds of lemony goodness, thanks to the ricotta cheese that makes them unbelievably light and fluffy. Forget those flat, sad pancakes you get at some restaurants – these are *next level*.
I still remember the first time I made these for my family. My daughter, who usually picks at her food, devoured them in minutes! That’s when I knew I had a winner. The bright lemon flavor combined with the richness of the ricotta is just… chef’s kiss! So, get ready to treat yourself (and your loved ones) to the most delicious pancake experience ever. I promise, you won’t regret it!
Why You’ll Love These Fluffy Lemon Ricotta Pancakes
Okay, so why *should* you make these pancakes? Let me tell ya, it’s not just because I said so!
- **Taste:** Seriously, the lemon and ricotta? It’s a flavor explosion that’ll wake up your taste buds.
- **Texture:** Light, fluffy, almost melt-in-your-mouth. They’re not heavy or dense like some pancakes can be.
- **Easy Peasy:** Don’t be scared by the ricotta! These are super simple to whip up, even on a busy morning.
- **Simple Ingredients:** You probably have most of this stuff in your fridge and pantry already! No fancy, hard-to-find stuff here.
Ingredients for Fluffy Lemon Ricotta Pancakes
Alright, let’s talk about what you’ll need! Here’s the lineup for these dreamy pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk ricotta cheese
- 1 cup milk (whole or 2%)
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons melted unsalted butter, plus more for greasing the pan!
How to Make Fluffy Lemon Ricotta Pancakes: Step-by-Step
Okay, here’s the deal. These pancakes are easy, but we gotta follow the steps to get them *perfect*. Don’t worry, I’ll walk you through it!
- Whisk the dry stuff: Grab a big bowl and dump in your flour, sugar, baking powder, baking soda, and salt. Whisk it all together really well. This makes sure the baking powder and soda are evenly distributed – important for that fluffiness!
- Mix the wet stuff: In a separate bowl (yeah, sorry about the dishes!), combine the ricotta cheese, milk, eggs, lemon juice, lemon zest, and melted butter. Whisk it until it’s pretty smooth. It’s okay if there are a few little lumps of ricotta, don’t stress!
- Combine Gently: This is key! Pour the wet ingredients into the dry ingredients. Now, super important: gently mix until *just* combined. Seriously, STOP mixing when you still see a few streaks of flour. Overmixing = tough pancakes, and nobody wants that.
- Rest the Batter (Secret Step!): Let that batter sit for about 10 minutes. This gives the baking powder and baking soda time to do their thing, and it also lets the gluten in the flour relax. Trust me, it makes a difference!
- Heat the Griddle: Heat a lightly oiled griddle or frying pan over medium heat. You want it hot enough so the pancakes cook through, but not so hot that they burn. A good test is to flick a few drops of water on the griddle. If they sizzle and evaporate quickly, you’re good to go!
- Cook ‘Em Up: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Don’t overcrowd the pan!
- Flip It Good: Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip when bubbles start forming on the surface and the edges look set. Use a thin spatula to flip carefully.
- Serve Immediately: These pancakes are best enjoyed right away! Pile ’em high and add your favorite toppings (more on that later!).
See? Not so scary, right? Just a little bit of whisking and flipping, and you’re on your way to pancake paradise!
Tips for the Best Fluffy Lemon Ricotta Pancakes
Want to take your Fluffy Lemon Ricotta Pancakes from “good” to “OMG AMAZING!”? Here’s the secret sauce (or should I say, syrup?):
- **Batter Consistency is Key:** You want it thick enough to hold its shape on the griddle, but not so thick that it’s hard to pour. If it’s too thick, add a splash of milk. If it’s too thin… well, good luck! (Just kidding, a little more flour will do the trick).
- **Temperature Matters!** Low and slow is the way to go. Medium heat is usually perfect, but you might need to adjust it depending on your stove and pan.
- Flipping Like a Pro:** Resist the urge to flip too early! Wait until you see those bubbles and the edges are set. Then, use a thin, flexible spatula and flip gently. Confidence is key!
- Stop the Sticking!** A well-seasoned griddle or non-stick pan is your best friend. But even then, a little butter or oil between batches helps prevent sticking.
And hey, if you’re a lemon lover like me, you should totally check out my Lemon Blueberry Bread recipe too. It’s another zesty treat you won’t want to miss!
Serving Suggestions for Your Fluffy Lemon Ricotta Pancakes
Okay, you’ve got your stack of fluffy, lemony pancakes… now what? Time to get creative with toppings! You can’t go wrong with the classics: fresh berries, a dollop of whipped cream, and a drizzle of maple syrup. Or, for a simple touch, try a dusting of powdered sugar. Honestly, they’re so good, they barely need anything!
Make-Ahead and Storage Tips for Fluffy Lemon Ricotta Pancakes
Got leftovers? Lucky you! These Fluffy Lemon Ricotta Pancakes are pretty darn good the next day, too. Just pop ’em in the fridge in an airtight container. To reheat, a quick zap in the microwave or a warm-up in a skillet works great. Wanna freeze ’em? No problem! Let them cool completely, then layer them between parchment paper in a freezer bag. They’ll keep for a month or two. Just reheat them straight from frozen in a toaster or oven. So easy!
Frequently Asked Questions About Fluffy Lemon Ricotta Pancakes
Got questions about these amazing Fluffy Lemon Ricotta Pancakes? I bet you do! Here are some answers to the most common questions I get:
Can I use a different type of flour?
Sure thing! While all-purpose flour gives the best fluffy texture, you can definitely experiment. Whole wheat flour will make them a bit denser and nuttier. Gluten-free flour blends also work well, but you might need to adjust the amount of liquid. Just keep an eye on the batter consistency!
Can I make these pancakes without ricotta cheese?
Well, they won’t be *Fluffy Lemon Ricotta Pancakes* anymore, but you can! The ricotta adds moisture and richness, but you could try substituting it with Greek yogurt or even sour cream. The flavor will be a little different, but still delicious! I’d probably add a touch more milk to get the batter right.
How do I keep the pancakes warm while I’m making a big batch?
Great question! The best way is to preheat your oven to a low temperature (around 200°F or 95°C). Place a baking sheet in the oven, and as you cook the pancakes, transfer them to the baking sheet in a single layer. This will keep them warm without drying them out. If the oven isn’t an option, you can also cover the cooked pancakes with foil, but they might get a little steamy.
Can I add blueberries to these pancakes?
Oh, absolutely! Blueberries and lemon are a match made in heaven. Just gently fold them into the batter right before cooking. Other berries like raspberries or blackberries would also be fantastic. Get creative and have fun with it!
Nutritional Information for Fluffy Lemon Ricotta Pancakes
Okay, so here’s the scoop: nutritional info is just an estimate! It can totally change depending on the brands you use and how big you make your pancakes. So, take this with a grain of salt (or a sprinkle of sugar!).
Enjoyed This Recipe? Leave a Comment Below!
Did you love these Fluffy Lemon Ricotta Pancakes as much as I do? Leave a comment below to let me know! Don’t forget to rate the recipe and share it with your friends and family. Happy cooking!
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Fluffy Lemon Ricotta Pancakes
- Total Time: 25 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy light, fluffy pancakes with ricotta cheese and lemon flavor.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons melted butter, plus more for greasing
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the ricotta cheese, milk, eggs, lemon juice, lemon zest, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.
- Adjust lemon juice and zest to your preference.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg