Bursting with bright lemon flavor, Lemon Ricotta Pancakes are fluffy, light and the perfect way to celebrate spring! These delicious pancakes are easy to make and pack plenty of flavor thanks to lemon zest and fresh lemon juice and the ricotta cheese gives them the perfect tenderness. Make a batch for springtime brunches like Easter and Mother's Day.
In a medium mixing bowl, whisk together flour, baking powder and salt; set aside.
In a separate large mixing bowl, whisk water and baking soda together. Then, add ricotta cheese, lemon zest, oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of ricotta as you mix.
Stir in melted butter, lemon juice, and flour mixture. Combine until most of flour disappears into the batter. Let batter sit at room temperature about 15 minutes.
Heat a lightly greased skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet or griddle, cooking in batches as needed. When bubbles begin to form on the surface and the edges of the pancakes look set (2 to 3 minutes), flip and cook the other side until cooked through, 2 to 3 minutes. Serve warm with maple syrup and butter and/or other favorite toppings.
Notes
Leftovers. These pancakes keep well in the fridge for up to 5 days or in the freezer for up to 3 months. For the fridge, let pancakes cool completely and then put them in a zip-top baggie. You can reheat in a toaster or microwave when you’re ready to eat.Freezing. Once pancakes have cooled to room temperature, freeze them first on a large pan or plate. When the pancakes are slightly hard, transfer them to a freezer-safe bag. To reheat frozen pancakes, you can either heat them in a toaster oven, microwave, or a warm oven. You don't have to thaw before reheating.