These Lemon Ricotta Pancakes bake up into delightfully tall, fluffy pancakes that are absurdly moist and creamy, tangy and sweet, delicious all on their own, but positively decadent when smothered in homemade blueberry sauce.
Pancakes at my house are generally a casual weeknight affair. I can't even tell you how many batches of these quick buttermilk pancakes I've made over the years, mostly for dinner.
Lemon ricotta pancakes, on the other hand, are something I want to enjoy on lazy Sundays or with friends over for brunch.
Of course, guests are not a requirement to make, and eat, these pancakes.
Yes, they are so good that you might find yourself looking around for someone to impress with the deliciousness you just procured from your very own kitchen. But, I promise, if you made them for yourself and only yourself, this will not prevent you from enjoying every last decadent lemon blueberry bite.
- 3 cups (360 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ¾ teaspoon table salt
- ¼ cup (50 grams) granulated sugar
- 1 ½ cups (340 grams) whole milk ricotta
- 3 tablespoons (21 grams) butter, melted and at room temperature
- 4 large eggs
- 1 cup (227 grams) buttermilk
- 2 teaspoons pure vanilla extract
- 2 tablespoons lemon zest (from 2 medium lemons)
- Butter, for cooking
- Blueberry Sauce (optional)
- Add the flour, baking powder, baking soda, salt, and sugar to a large bowl and stir with a wire whisk to combine.
- Add the ricotta, butter, eggs, buttermilk, vanilla, and lemon zest to a separate bowl and whisk vigorously until thoroughly combined, about 1 minute. Pour into the dry ingredients and whisk gently just until all the dry ingredients are moistened and only small lumps in the batter remain. It will be very thick batter.
- Add a tablespoon of butter to a large non-stick skillet or griddle and heat the pan over medium heat until the butter is melted and bubbling.
- Using ⅓ cup measure, pour the pancakes into the hot pan, using the bottom of the measuring cup to shape the thick batter into round pancakes. (Be careful not to press too thin - these are meant to be tall, fluffy pancakes.)
- Cook on the first side until bubbles appear around the sides and on the tops of the pancakes and the bottoms are golden brown, 3-5 minutes. If the butter is starting to burn, or the outside of the pancakes appear to be cooking too quickly, turn the heat to medium-low. Flip the pancakes and cook until the second side is golden brown, about 3-5 minutes longer. Use a small, sharp paring knife to cut into the center of one of the pancakes if you are unsure that they are done.
- Serve the pancakes immediately, smothered in warm blueberry sauce if you like, or keep warm on a wire rack set on a baking sheet in a warm oven while you cook the remaining pancakes.
*Wipe the skillet out with a dry paper towel in between batches and add a fresh tablespoon of butter to the pan for each batch.
No buttermilk? No problem. DIY Buttermilk: How to make your own