Light, fluffy, and bursting with citrusy goodness, these lemon ricotta pancakes are a breakfast dream. Made with a simple batter infused with ricotta cheese, fresh lemon juice and zest, and a touch of tangy buttermilk, they’re sure to be a hit with the whole family.
Pancakes are the classic breakfast food. I mean, they rank right up there with sausage, bacon, and eggs. Heck, they even have their own day! I love pancakes, and I’ve been making them as long as I’ve been cooking. I remember my mom teaching me to make them when I was a little girl, and I just never stopped. Over the years, I’ve made pancakes the old-fashioned way and filled with all kinds of mix-ins, from berries to chocolate chips and even bacon. One of my favorite twists on pancakes, though, is adding ricotta cheese. Ricotta cheese adds a unique, subtle flavor and makes the pancakes even more moist and tender. It’s one of the best variations you can make with pancake batter if you ask me.
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