Ingredients
Dry Ingredients
- 1½ cups all-purpose flour (spooned and leveled)
- 2 tablespoons cane sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup milk (plus more as needed)
- ½ cup whole milk ricotta cheese
- 2 large eggs
- 3 tablespoons unsalted butter (melted and cooled slightly, or neutral oil, plus more for the pan)
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
To Serve
- Maple syrup
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, cane sugar, baking powder, and sea salt until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, whole milk ricotta, eggs, melted butter (or neutral oil), lemon zest, fresh lemon juice, and vanilla extract until smooth.
- Combine Ingredients: Add the wet mixture to the dry ingredients and gently mix until just combined. Some lumps are fine; if the batter is too thick, add additional milk one tablespoon at a time to achieve a pourable consistency.
- Heat the Pan: Place a nonstick skillet over medium-low heat and lightly brush it with butter or oil to prevent sticking.
- Cook the Pancakes: Using a ⅓-cup scoop, pour the batter into the skillet. Cook each pancake for 1 to 3 minutes per side, or until puffed, golden brown, and cooked through in the middle. Adjust heat to low if pancakes brown too quickly on the outside before the inside is cooked.
- Serve: Serve the pancakes warm topped with maple syrup to taste.
Notes
- Do not overmix the batter to maintain fluffy pancakes with tender crumb.
- Add milk gradually to control batter thickness for best texture.
- Use fresh lemon zest and juice for the brightest lemon flavor.
- Cook pancakes on medium-low heat for even cooking without burning.
- Ricotta cheese adds moisture and richness, making pancakes extra tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
