Lemon Ricotta Pancakes

5 from 1 vote

This recipe is great with strawberries or blueberries on top. It is not too sweet so the addition of the berries works well. This recipe was adapted from the Cheesecake Factory.

Prep Time15

Cook Time5

Total Time20

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 446kcal

Author: Candi Elm

Ingredients

1-3/4 Cups All Purpose Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1 1/2 Cups Buttermilk
2 large Eggs Room Temperature
1 teaspoon Real Vanilla Extract
2 Tablespoons Vegetable Oil
2 cups Fresh Ricotta cheese
4 Tablespoons granulated sugar
2 Tablespoons lemon zest
Fruit of choice for top
2 1/2 teaspoons oil for griddle

Instructions

Place the flour, baking powder and salt into a mixing bowl. Stir the ingredients together until combined. Set aside.
Pour the buttermilk into another mixing bowl. Add eggs, vanilla and oil into the bowl. (I did add a 1/2 teaspoon of lemon juice also but that is preference)
Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a whisk. gently still the ingredients together.
Add the flour mix into the bowl with the buttermilk and ricotta cheese. continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
Heat 1/4 tsp of vegetable oil on a griddle or in a large non stick pan. Ladle the batter on the griddle until the pancake is nice and golden on each side.

Notes

Pancake batter should not be smooth. Believe it or not, mixing until just combined and still lumpy creates fluffy pancakes.

Use fresh ricotta cheese with your pancakes.

Use fresh lemon zest from washed clean lemons. (I like a lot of lemon zest)

You can add a teaspoon of lemon juice inside the pancakes as well.

Make sure you always use fresh baking powder to get those pancakes extra fluffy.

Nutrition