Step 1

In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt- whisk the dry ingredients well to combine.

Step 2

In a separate medium bowl, whisk the eggs. Then add the lemon zest, lemon juice, milk, oil, ricotta, and almond extract. Whisk the wet ingredients well until thoroughly combined.

Step 3

Pour the wet mixture into the bowl with the flour mixture and use a rubber spatula to fold the pancake batter together until just combined. Be careful not to overmix the batter, it’s okay if there are a few lumps, this is good in pancake batter. Let the batter rest for at least 5 minutes. The batter will puff up as it sits.

Step 4

Heat a large nonstick skillet or griddle over medium heat. Grease the skillet/griddle with butter or spray lightly with cooking spray.

Step 5

Once the skillet/griddle is hot, reduce the heat to medium-low. Add the batter into the skillet using a heaping 1/4-cup measuring cup, or as desired, leaving enough space between them.

Step 6

Cook the pancakes for 2-3 minutes, or until bubbles start to form on the top surface of the pancake, and golden-brown underneath and around the edges. Carefully flip onto the other side and cook for an additional 2-3 minutes, or until just cooked through. Transfer cooked pancakes to a large baking sheet/platter and repeat the process with remaining pancake batter- wiping the pan/griddle as needed + adding more butter/spray in between batches.

Step 7

Serve these ricotta pancakes warm with butter, maple syrup, and fresh fruit, if desired. Enjoy! >> If not serving right away, place pancakes onto a baking sheet fitted with a wire rack (for air flow/circulation) and keep warm in the oven at 200°F.