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Lemon Ricotta Pancakes | Soft and fluffy ricotta pancakes infused with great lemon zest flavor... perfect for a special occasion breakfast, but easy enough to make every day! | http://thechunkychef.com
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5 from 3 votes

Lemon Ricotta Pancakes

Soft and fluffy ricotta pancakes infused with great lemon zest flavor... perfect for a special occasion breakfast, but easy enough to make every day!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4 servings (approximately 10 pancakes)
Author: The Chunky Chef

Ingredients

  • 1-3/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1-1/2 cups buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 Tbsp vegetable oil
  • 2 cups ricotta cheese
  • 4 Tbsp granulated sugar
  • 2 Tbsp lemon zest
  • Butter for griddle

Instructions

  • Add flour, baking powder, and salt to a mixing bowl. Whisk to combine and set aside.
  • To another large mixing bowl, add buttermilk, eggs, vanilla and vegetable oil. Whisk to very loosely combine.
  • Add sugar, lemon zest and ricotta cheese and whisk to incorporate well.
  • Pour dry ingredients into the wet and use a rubber spatula to fold everything together.
  • You want your batter to be slightly lumpy. Be careful not to overmix; batter will be thick.
  • Heat a bit of butter on a griddle or pan heated over MED-LOW heat. Use a 1/3 cup measuring cup to ladle batter onto griddle or pan, then smooth it out in a concentric circle motion to form an even layer of batter.
  • Heat for approximately 2 minutes, or until you see the edges of the pancake are set and appear dry, and air bubbles are forming over the top surface of the batter.
  • Flip pancake over and cook another minute, until cooked through.
  • Remove to a plate and repeat with remaining batter.
  • Serve with a sprinkle of powdered sugar, maple syrup, fresh fruit, or any combination of those.

Notes

1. Recipe from The Cheesecake Factory