Fluffy Lemon Ricotta Pancakes

You’ll love these fluffy and tender Ricotta Pancakes that literally melt in your mouth. The perfect situation for a cozy weekend inside or your brunch festivities. These ricotta-soaked pancakes are supremely flavorful and loaded with fragrance from fresh lemon and almond notes. Grab that maple syrup and dive right on in!

Ingredients

• 1 1/2 cups all-purpose flour, sifted if lumpy
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 2 large eggs
• zest of 1 lemon
• 1 teaspoon fresh lemon juice, from zested lemon
• 1 cup whole milk
• 1 tablespoon neutral-flavored oil, see notes
• 1 cup whole milk ricotta cheese
• 1 teaspoon almond extract
• unsalted butter or cooking spray, for cooking

For serving ricotta pancakes:

• butter, good-quality pure maple syrup & fresh fruit- as desired

1. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt- whisk the dry ingredients well to combine.
2. In a separate medium bowl, whisk the eggs. Then add the lemon zest, lemon juice, milk, oil, ricotta, and almond extract. Whisk the wet ingredients well until thoroughly combined.
3. Pour the wet mixture into the bowl with the flour mixture and use a rubber spatula to fold the pancake batter together until just combined. Be careful not to overmix the batter, it’s okay if there are a few lumps, this is good in pancake batter. Let the batter rest for at least 5 minutes. The batter will puff up as it sits.
4. Heat a large nonstick skillet or griddle over medium heat. Grease the skillet/griddle with butter or spray lightly with cooking spray.
5. Once the skillet/griddle is hot, reduce the heat to medium-low. Add the batter into the skillet using a heaping 1/4-cup measuring cup, or as desired, leaving enough space between them.
6. Cook the pancakes for 2-3 minutes, or until bubbles start to form on the top surface of the pancake, and golden-brown underneath and around the edges. Carefully flip onto the other side and cook for an additional 2-3 minutes, or until just cooked through. Transfer cooked pancakes to a large baking sheet/platter and repeat the process with remaining pancake batter- wiping the pan/griddle as needed + adding more butter/spray in between batches.
7. Serve these ricotta pancakes warm with butter, maple syrup, and fresh fruit, if desired. Enjoy! >> If not serving right away, place pancakes onto a baking sheet fitted with a wire rack (for air flow/circulation) and keep warm in the oven at 200°F.

Notes

• Neutral-tasting oils: grapeseed oil, unflavored coconut oil, avocado oil, or vegetable/canola oils.
• Storing leftover pancakes: You can freeze these ricotta pancakes! First, make sure the leftover pancakes are completely cool. Then place them inside a freezer-safe plastic bag with a piece of parchment paper in between each one to prevent them from sticking. They will keep in the freezer for about 2 months.
• Reheating pancakes: You can do this in the microwave, oven, or using a traditional toaster. For the microwave, place on a microwave-safe plate and heat for 30-60 seconds or until warmed through. If using the oven, lay the pancakes on a baking sheet in a single layer with a piece of foil covering them, cook at 325°F for 7-8 minutes or until warmed through. For the toaster, set to a heat level like you would for a piece of toast/bagel (medium), and toast for about 2-3 minutes or until the pancake is warm and fluffy on the inside with a little crisp on the outside.