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Adapted from The Cheesecake Factory

Lemon Ricotta Pancakes

These delicious pancakes are a cinch to make and a crowd favorite.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 16 small pancakes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 & 3/4 cups All Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 2 ea. Eggs
  • 1 tsp Vanilla
  • 2 tbsp Vegetable Oil
  • 15 oz Ricotta Cheese 1 container
  • 4 tbsp Granulate Sugar
  • 2 tbsp Lemon Zest
Toppings
  • 1 tbsp Butter
  • 1/2 cup Fresh Blueberries
  • 2 tbsp Powdered Sugar

Method
 

  1. Mix dry ingredients; flour, baking soda and salt in a bowl.
  2. In another mixing bowl, mix buttermilk, eggs, vanilla and oil until combined.
  3. Add ricotta cheese, granulated sugar and lemon zest to the bowl with the buttermilk. Stir ingredients together until combined.
  4. Add flour mix to wet ingredients and fold together until evenly combined. Do not over mix. There may be small lumps remaining in the batter.
  5. Heat griddle or pan over medium heat and coat with vegetable oil or non-stick spray.
  6. Ladle a small amount (1/4 cup for small pancakes) onto the griddle and cook for several minutes.
  7. When the batter begins to bubble and the edges puff up, flip pancakes over and cook for several minutes.
  8. Top warm pancakes with a pat of butter, powdered sugar and fresh blueberries.

Notes

If you do not have buttermilk, 2% milk can be substituted.