Lemon Ricotta Pancakes

Photo by Michael Piazza / Styled by Catrine Kelty

These moist and tender pancakes are exactly what you want on a lazy weekend morning—easy to make, comforting and a tad indulgent. If you’ve made your own ricotta, use the leftover whey in the batter. If not, buttermilk works just as well. Having the eggs and liquid ingredients at room temperature will give you maximum fluffiness. There is no sugar in the batter, but served up with additional ricotta, butter, syrup, honey, berry compote or fresh fruit, you’ll have all the sweetness you need. Or, for an extra boost of citrus flavor, try serving with a squeeze of lemon.

Makes 12–14 pancakes

1½ cups all-purpose flour
½ cup whole-grain flour such as spelt, oat or amaranth
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs, at room temperature
4 tablespoons butter, melted and slightly cooled
1 cup ricotta, plus more for serving
grated zest of 2 lemons
1¾ cups whey or buttermilk, at room temperature
butter for the griddle, plus more for serving
maple syrup or honey, for serving
lemon wedges and/or seasonal fruit, for serving

In a large bowl, whisk together the flours, salt, baking powder and baking soda.

In a medium bowl, whisk the eggs with the melted butter, ricotta and lemon zest until mostly smooth. Gradually whisk in the whey or buttermilk. Pour into the bowl with the dry ingredients and gently mix with a wooden spoon or rubber spatula until no streaks of flour remain.

Heat a griddle or cast-iron skillet over medium-high heat. Swirl around about a tablespoon of butter and heat until the foaming stops. Drop about ⅓ cup batter for each pancake and cook for 2–3 minutes, or until small bubbles form on the surface of the batter. Flip and cook for 1–2 minutes, or until golden brown. Serve with butter, syrup or honey, extra ricotta, lemon wedges, thawed frozen berries or any seasonal fresh fruit you have on hand.

This recipe appeared in the Spring 2024 issue as part of a larger story on Homemade Ricotta.