Lemon Ricotta Pancakes

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.

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Course: Breakfast

Keyword: buttermilk pancakes, cheesecake factory copycat recipe, cheesecake factory recipes, healthy lemon pancakes, lemon pancake batter, lemon pancake recipe, lemon pancakes, lemon ricotta pancakes, pancakes, ricotta pancakes, the cheesecake factory

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: Pancakes

Calories: 558kcal

Author: Mindy

Ingredients

1 ¾ Cup All-Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 ½ Cups Buttermilk
2 Eggs
1 Teaspoon Vanilla Extract
2 Tablespoons Vegetable Oil
2 Cups Ricotta Cheese
4 Tablespoons Sugar
2 Tablespoons Lemon Zest
1 Tablespoon Lemon Juice

Instructions

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.
Add the ricotta cheese, sugar, and lemon zest and mix to combine.
Add the wet ingredients to the dry ingredients and mix together.
Heat a griddle to between 325 degrees and 350 degrees. Scoop approximately ¼ 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.
Remove the pancakes from the griddle and enjoy with your favorite toppings!

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