Fluffy lemon ricotta pancakes with fresh citrus flavor and a soft, tender texture. Perfect for brunch or breakfast.

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1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup ricotta cheese

2 eggs

½ cup milk

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 tablespoons melted butter

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1. Whisk dry ingredients together.

2. Mix ricotta, eggs, milk, lemon zest, juice, vanilla, and butter.

3. Combine wet and dry ingredients gently.

4. Heat skillet and grease lightly.

5. Cook pancakes until bubbles form.

6. Flip and cook until golden.

7. Serve warm.

Do not overmix batter.

Use full-fat ricotta for best results.

Serve immediately.