Instructions:
Prepare the Batter:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla. Whisk until smooth.
Gently fold the wet ingredients into the dry ingredients, mixing just until combined (a few lumps are fine—overmixing makes pancakes tough).
Cook the Pancakes:
Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set (2-3 minutes).
Flip and cook another 1-2 minutes until golden brown and cooked through.
Serve & Garnish:
Stack the pancakes warm, drizzle with maple syrup or honey, and garnish with lemon wedges, fresh mint, and a dusting of powdered sugar.
Time & Servings:
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Servings: 4-6 pancakes
Bright, tender, and bursting with citrus—these pancakes are sunshine on a plate! 🌞🍋
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