Lemon Ricotta Pancakes

Let's cook

1. Whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, ricotta, eggs, and lemon zest until mostly smooth (a few lumps are fine).
3. Pour the wet into the dry and stir just until combined — overmixing makes tough pancakes. Rest the batter 10 minutes while you heat the griddle.
4. Heat a skillet or griddle over medium. Melt a little butter, then spoon in 1/4-cup rounds of batter.
5. Cook until bubbles form and the edges look set, about 2–3 minutes, then flip for another 1–2 minutes.
6. Stack high, drizzle with maple syrup, pile on berries. Eat while warm.

First cooked & written up on August 11, 2026.