My Go-To Lemon Ricotta Pancakes (They Stay Moist for Days)

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt.

In another bowl, whisk the eggs until frothy. Add the buttermilk, melted butter, lemon juice, and lemon zest. Whisk until smooth.

Pour the wet mixture into the dry ingredients. Stir with a spatula just until no dry flour patches remain. The batter will be lumpy.

Add the ricotta cheese to the batter. Fold it in with just 3-4 gentle strokes. You should see distinct streaks of ricotta.

Let the batter rest at room temperature for 15 minutes while you preheat your griddle or pan to 350°F (175°C).

Lightly grease the hot surface with butter. Pour about ⅓ cup of batter per pancake.

Cook for 2-3 minutes until edges look set and bubbles form on top. Flip carefully.

Cook for another 1-2 minutes on the second side until golden brown and fluffy. Serve warm.