1-Gathering your ingredients is the first fun step in making these lemon ricotta pancakes, so start by getting everything measured out to keep things smooth and stress-free.

2-Begin by preheating a griddle or non-stick skillet over medium to moderately-high heat, which sets the stage for golden perfection.

3-In one bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 3 1/2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt until they’re well combined.

4-Next, in another bowl, blend the wet ingredients: 1 cup milk, 3/4 cup ricotta cheese, 3 large eggs, 1 teaspoon vanilla extract, melted unsalted butter, and 1 to 2 tablespoons fresh lemon juice, along with some lemon zest for extra flavor.

5-Gently combine the wet and dry mixtures, stirring just enough to mix while leaving some lumps in the batter to keep those pancakes light and fluffy.

6-Pour about 1/3 cup portions onto the greased cooking surface, cook until bubbles form and the bottom turns golden, then flip and cook the other side until it’s golden brown too.