Fluffy Lemon Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 tablespoon sugar
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1 cup all-purpose flour
→ Wet Ingredients
06 -
1 tablespoon fresh lemon juice
07 -
1/2 teaspoon vanilla extract
08 -
1/2 cup ricotta cheese
09 -
2 large eggs
10 -
1 tablespoon lemon zest
11 -
1 cup buttermilk
→ For Cooking & Serving
12 -
Maple syrup for drizzling
13 -
Butter or oil for frying
14 -
Fresh mint leaves and lemon slices for topping
# Instructions:
01 -
Grab a bowl and stir together your baking soda, salt, flour, sugar, and baking powder. Mix it up until everything looks evenly combined.
02 -
In another bowl, toss in ricotta, buttermilk, eggs, lemon juice, lemon zest, and vanilla. Stir it all until it looks nice and smooth.
03 -
Add the wet mixture to your dry ingredients. Stir lightly until they come together—it’s fine if it looks a little lumpy!
04 -
Warm a skillet over medium heat and coat it with oil or a small slab of butter to stop sticking.
05 -
Scoop about a 1/4 cup of batter for each pancake into the pan. Wait for bubbles to pop on top (about 2-3 minutes), then flip and cook the other side for another minute or two until golden brown.
06 -
Dish up the pancakes while they're warm. Pour on some maple syrup and sprinkle lemon wedges and mint on top if you’d like.
# Notes:
01 -
These pancakes are soft and perfect for slow mornings.
02 -
Don’t overmix the batter—lumps make them fluffier!