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Rich buttermilk pancakes made with ricotta cheese and a hint of lemon zest. Inspired by the Lemon Ricotta pancakes available for brunch from The Cheesecake Factory.

A stack of cheesecake factory copycat lemon ricotta pancakes with raspberry syrup

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Ingredients:

 

  • 1 3/4 Cup All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 1 1/2 Cups Buttermilk
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Vegetable Oil
  • 2 Cups Ricotta Cheese
  • 4 Tablespoons Sugar
  • 2 Tablespoons Lemon Zest

 

Ingredients for Lemon Ricotta Pancakes

 

How to Make Lemon Ricotta Pancakes

 

  • In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

 

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

 

  • Whisk together the Buttermilk, eggs, and vanilla extract in a separate mixing bowl.

 

Whisk together the Buttermilk, eggs, and vanilla extract in a separate mixing bowl.

 

  • Add the ricotta cheese, sugar, and lemon zest and mix to combine.

 

Add the ricotta cheese, sugar, and lemon zest and mix to combine.

 

  • Add the wet ingredients to the dry ingredients and mix together.

 

Add the ricotta cheese, sugar, and lemon zest and mix to combine.

 

  • Heat a griddle to between 325 degrees and 350 degrees. Scoop approximately 1/4 cup batter for each pancake onto the griddle.

 

Heat a griddle to between 325 degrees and 350 degrees. Scoop approximately 1/4 cup batter for each pancake onto the griddle.

 

  • When bubbles begin to appear on the pancakes, flip them over and cook on the other side for 2-3 minutes.

 

When bubbles begin to appear on the pancakes, flip them over and cook on the other side for 2-3 minutes.

 

  • Remove the pancakes from the griddle and enjoy with your favorite toppings!

 

Remove the pancakes from the griddle and enjoy with your favorite toppings!

 

 

 

More Pancake Recipes:

 

A stack of cheesecake factory copycat lemon ricotta pancakes with raspberry syrup

Lemon Ricotta Pancakes

Yield: 12 Pancakes
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Rich buttermilk pancakes made with ricotta cheese and a hint of lemon zest. Inspired by the Lemon Ricotta pancakes available for brunch from The Cheesecake Factory.

Ingredients

  • 1 3/4 Cup All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 1 1/2 Cups Buttermilk
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Vegetable Oil
  • 2 Cups Ricotta Cheese
  • 4 Tablespoons Sugar
  • 2 Tablespoons Lemon Zest

Instructions

  1. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Whisk together the Buttermilk, eggs, and vanilla extract in a separate mixing bowl.
  3. Add the ricotta cheese, sugar, and lemon zest and mix to combine.
  4. Add the wet ingredients to the dry ingredients and mix together.
  5. Heat a griddle to between 325 degrees and 350 degrees. Scoop approximately 1/4 cup batter for each pancake onto the griddle.
  6. When bubbles begin to appear on the pancakes, flip them over and cook on the other side for 2-3 minutes.
  7. Remove the pancakes from the griddle and enjoy with your favorite toppings!
Nutrition Information:
Yield: 4 Serving Size: 3
Amount Per Serving: Calories: 557Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 135mgSodium: 1228mgCarbohydrates: 67gFiber: 2gSugar: 18gProtein: 26g

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