Ingredients

For the Pancakes

• 1½ cups all-purpose flour

• 2-3 tablespoons granulated sugar

• 2 teaspoons baking powder

• ¼ teaspoon salt

• ¾ cup whole milk ricotta cheese

• ⅔ cup whole milk

• 2-3 large eggs (or separated for extra fluffiness)

• 1 large lemon, zested and juiced (about 2 tablespoons juice)

• 1 teaspoon vanilla extract

• 3 tablespoons melted butter, cooled slightly

• Additional butter for cooking

Instructions

Prepare the Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. In a separate medium bowl, whisk together ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth – don’t worry if there are small ricotta lumps as they’ll add texture.

Pour the ricotta mixture into the flour mixture and gently fold together using a spatula until just combined. Add the melted butter and stir until incorporated, but keep the batter slightly lumpy – overmixing will result in tough pancakes.

Cook the Pancakes

Heat a large nonstick skillet or griddle over medium heat and coat with butter. Using a ¼ cup measure, pour batter onto the hot surface, leaving about 2 inches between each pancake. Cook for 2-3 minutes until small bubbles form on the surface and the edges begin to set.

Carefully flip the pancakes and cook for another 1-2 minutes until golden brown on the bottom and cooked through. The batter is thick but will spread as it cooks, creating beautifully fluffy pancakes.

Pro Tips for Perfect Results

For extra fluffy pancakes, separate the eggs and whip the whites to stiff peaks before gently folding them into the batter. Adjust heat to medium-low for subsequent batches as the pan gets hotter and pancakes will brown more quickly. Keep finished pancakes warm in a low oven while cooking the remaining batter.