Light, fluffy, and infused with bright citrus flavor, these lemon ricotta pancakes are an elegant twist on the classic stack. The creamy ricotta not only adds richness but also keeps the pancakes incredibly tender, giving them a melt-in-your-mouth texture that feels just a little bit indulgent. The burst of fresh lemon brightens every bite, making them perfect for a special breakfast or leisurely brunch.

Whether you’re celebrating a weekend morning or simply want to bring a little sunshine to your table, these pancakes feel like a treat without being overly complicated — a beautiful balance of cozy and refreshing that’s sure to impress.

Ingredients:

• 1 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Butter or oil for cooking

Instructions:

• In a bowl, whisk together ricotta, milk, eggs, lemon juice, lemon zest, and vanilla.
• In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt.
• Gently combine wet and dry ingredients, being careful not to overmix.
• Heat a skillet over medium heat and lightly grease with butter or oil.
• Pour 1/4 cup of batter per pancake onto the skillet and cook for about 2 minutes per side, until golden brown.
• Serve with maple syrup and fresh berries.