Fluffy Lemon Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1 tablespoon sugar
05 -
1 cup all-purpose flour
→ Wet Ingredients
06 -
1/2 teaspoon vanilla extract
07 -
1 tablespoon fresh lemon juice
08 -
1 tablespoon lemon zest
09 -
2 large eggs
10 -
1 cup buttermilk
11 -
1/2 cup ricotta cheese
→ For Cooking & Serving
12 -
Fresh lemon wedges and mint for garnish
13 -
Maple syrup for serving
14 -
Butter or oil for cooking
# Instructions:
01 -
Grab a bowl and whisk together the flour, sugar, salt, baking powder, and baking soda until everything’s combined nicely.
02 -
In another bowl, stir the ricotta, buttermilk, eggs, vanilla extract, lemon juice, and zest until the mixture looks smooth.
03 -
Pour the wet mix into the dry mix, then gently combine them. It’s alright if you see lumps—those are going to make the pancakes fluffy!
04 -
Warm up a skillet on medium heat, adding a small bit of butter or oil so the pancakes don’t stick.
05 -
Spoon about 1/4 cup of batter for each pancake. Let it cook for a couple of minutes until bubbles pop on the surface, flip it, and cook the other side until golden.
06 -
Dish up the pancakes while they’re warm. Drizzle with syrup and finish them off with lemon wedges and mint, if you like.
# Notes:
01 -
These pancakes are soft, airy, and great for lazy weekend mornings.
02 -
Don’t mix the batter too much—keeping it lumpy makes them fluffier.