Lemon Ricotta Pancakes with Figs
Inspired by Diane Keaton in Something’s Gotta Give (our all-time favorite Nancy Meyers movie), we needed to have a signature pancake recipe on deck for any spontaneous moments. And here, with Ina Garten’s Lemon Ricotta Pancakes with Figs recipe, we have just that! We knew we couldn’t bring anything necessarily new to the game, so we took hers and just needed to present it to the world. Thus – this incredible recipe.
It’s light, lemony, and just the right amount of sweet. If you’re looking to level-up your breakfast game, these are the pancakes to do it with. Depending on your love for figs, we might suggest you add more or less based on your enjoyment. For us, we love some figs but also recognize when it becomes a bit too fig-forward. So, with that in mind, when you’re sprinkling your figs over the cooking pancakes, be as generous or frugal as you’d like! Enjoy!
Lemon Ricotta Pancakes with Figs
Ingredients
- 1 cup fresh whole milk ricotta
- 1 cup buttermilk, shaken
- 3 extra-large eggs
- ¼ cup sugar
- 1 ½ tbsp grated lemon zest (2 lemons), plus extra for serving
- ¼ cup freshly squeezed lemon juice
- ½ tsp pure vanilla extract
- 1 ¼ cups Cup4Cup flour
- ¼ cup cornstarch
- 1 tbsp baking powder
- 1 ½ tsp kosher salt
- 6 tbsp clarified butter
- 8-10 ripe figs, 1/2-inch diced
- Salted butter and pure maple syrup, for serving
Instructions
- In a large bowl, whisk together the wet ingredients – ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the dry ingredients – flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for about 5 minutes.
- Heat a large (12-inch) saute pan over medium heat, or use a griddle if you have one. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.
