Lemon Ricotta Pancakes

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
liquid	102%	157%
fat	27%	24%
egg	62%	42%
total sugar	16%	16%
leavener	6%	4%
salt	1%	1%
acid	38%	0%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

160 g	1 1/2 cups all-purpose flour ((160g))
25 g	2 tablespoons granulated sugar
8 g	2 teaspoons baking powder
2 g	1/2 teaspoon baking soda
2 g	1/4 teaspoon salt
180 g	3/4 cup ricotta cheese ((180g))
163 g	2/3 cup whole milk ((160mL))
61 g	1/4 cup lemon juice ((60mL))
100 g	2 large eggs
	2 teaspoons lemon zest
4 g	1 teaspoon vanilla extract
43 g	3 tablespoons butter (melted and cooled slightly)
	Maple syrup (for serving)
	Blueberries (for serving)

Method: 6 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Best pancake recipe in the world” — a cook, 5.0★

“Loved it🥹✨️” — a cook, 4.0★