Golden Buttermilk Ricotta Pancakes with Citrus Zest

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures even leavening and flavor distribution.

In a separate medium bowl, whisk together the buttermilk, whole milk, eggs, ricotta cheese, melted butter, and lemon zest until smooth and fully incorporated. The ricotta will add a wonderful moistness.

💡 Tip: Ensure your melted butter isn't too hot, as it could scramble the eggs.

Gently pour the wet ingredients into the dry ingredients. Using a whisk or a fork, mix until just combined. It's perfectly okay, and even desirable, for the batter to be slightly lumpy. Overmixing will result in tough pancakes.

Heat a lightly greased griddle or non-stick skillet over medium heat. A good test is to flick a drop of water onto the surface; it should sizzle and evaporate quickly.

Ladle about 80 ml of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Look for bubbles forming on the surface as an indicator to flip.

💡 Tip: For uniform size, use a 1/3 cup measure for each pancake. Adjust heat as needed to prevent burning.

Serve immediately with your favorite toppings like fresh berries, a dollop of whipped cream, or a drizzle of warm maple syrup.