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Lemon Ricotta Pancakes

Adapted from The Cheesecake Factory
These delicious pancakes are a cinch to make and a crowd favorite.
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Prep Time 5 mins
Cook Time 10 mins
Course Breakfast
Servings 16 small pancakes

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

Instructions
 

  • Mix dry ingredients; flour, baking soda and salt in a bowl.
  • In another mixing bowl, mix buttermilk, eggs, vanilla and oil until combined.
  • Add ricotta cheese, granulated sugar and lemon zest to the bowl with the buttermilk. Stir ingredients together until combined.
  • 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.
  • Heat griddle or pan over medium heat and coat with vegetable oil or non-stick spray.
  • Ladle a small amount (1/4 cup for small pancakes) onto the griddle and cook for several minutes.
  • When the batter begins to bubble and the edges puff up, flip pancakes over and cook for several minutes.
  • 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.
Keyword Pancakes