Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more if needed
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups (360ml) buttermilk
  • 2 large eggs
  • 2 tablespoons (30ml) melted unsalted butter, plus more for greasing the pan
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • ½ cup (120g) ricotta cheese, whole milk, drained
  • Maple syrup (optional)
  • Fresh berries (strawberries, blueberries, raspberries) (optional)
  • Powdered sugar (optional)

Instructions:

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and lemon zest.
  3. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Do not overmix! A few lumps are okay.
  4. Gently fold in the ricotta cheese until evenly distributed.
  5. Heat a lightly greased griddle or non-stick pan over medium heat.
  6. Pour ¼ cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until bubbles form on the surface and the bottom is golden brown.
  8. Flip the pancakes and cook for another 1-2 minutes, or until golden brown on the other side.
  9. Place cooked pancakes on a baking sheet in a warm oven (200°F/93°C) to keep them warm until serving (optional).
  10. Serve immediately with maple syrup, fresh berries, and a dusting of powdered sugar, if desired.