Go Back
+ servings
Lemon Ricotta Pancakes
Print Pin
5 from 1 vote

Lemon Ricotta Pancakes

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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 - 4 servings
Author Candi Elm


  • 1-3/4 Cups AP Flour
  • 1 Tbs Baking Powder
  • 1 ts Salt
  • 1 1/2 Cups Buttermilk
  • 2 Eggs
  • 1 ts Vanilla
  • 2 Tbs Vegetable Oil
  • 2 cups Fresh Ricotta cheese
  • 4 Tbs granulated sugar
  • 2 Tbs lemon zest
  • Fruit of choice for top
  • 2 1/2 tsp oil for griddle


  • 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)
  • 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.
  • This recipe is enough to feed 3-4 people.