Lemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe

Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, ricotta cheese, eggs, melted butter, lemon juice, and lemon zest. Make sure the ricotta is well incorporated.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix! A few lumps in the batter are fine.

Let the batter rest for 5-10 minutes.

Cook the Pancakes: Heat a lightly oiled griddle or large skillet over medium heat.

Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave enough space between the pancakes.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.

Transfer the cooked pancakes to a plate and keep warm in a preheated oven (200u00b0F) while you cook the remaining batter.

Serve: Serve the pancakes immediately with your favorite toppings.