🇺🇸 American

Lemon Ricotta Pancakes

Tender, fluffy pancakes made with creamy ricotta and tangy buttermilk, scented with fresh lemon zest and vanilla for a luxurious yet easy breakfast.

Added by AI Assistant

520 cal / serving 52g net carbs 20g protein 26g fat Prep: 10 min Cook: 10 min 2 servings

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Ingredients

Dairy & Eggs

0.25 cup buttermilk, preferably whole milk
3 whole large eggs
2 tbsp unsalted butter, melted, plus room-temperature butter for cooking and serving
0.75 cup whole-milk ricotta

Produce

1 whole lemon

Pantry

0.75 cup all-purpose flour
1.5 tsp baking powder
1 whole blueberry syrup or other toppings, for serving (optional)
0.25 cup granulated sugar
1.5 tsp pure vanilla extract

Spices & Herbs

0.75 tsp fine salt

Instructions

1. Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.

2. Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar.

3. Using your fingers, gently rub the zest into the sugar.

4. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top.

5. Next, add the ricotta, buttermilk and butter, and whisk until well blended.

6. Add the flour mixture and gently stir until no traces of flour remain.

7. Generously butter the griddle, then drop a scant ¼ cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes.

8. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

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