Sweet Cream Lemon Ricotta Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 ¼ cup of flour
  • ¾ cup of Buttermilk
  • 1 cup of Ricotta Cheese
  • 2 eggs
  • 5 Tbsp. of sugar (or ¼ cup and 1 Tbsp. – same thing)
  • 2 tsp. of vanilla
  • ½ - 1 tsp. of baking powder (Use 1 tsp. if you want them fluffier.)
  • ¼ tsp. of salt
  • Lemon zest from 2 lemons or about 2 Tbsp.
  • Juice of one lemon
  • Spray olive oil or butter for the pan
  • Optional: Whipped cream
  1. In a small bowl, mix together your dry ingredients until they’re well combined.
  2. In a large bowl, mix together buttermilk, ricotta, eggs, vanilla, lemon juice and lemon zest.
  3. Mix until they’re well combined and then add in your dry ingredients.
  4. Blend ingredients together with a hand whisk and don’t over mix.
  5. Heat your skillet evenly. Again, you want to make sure that it’s heated through and even to get a consistent color and cooking time for your pancakes.
  6. Spray the olive oil on the pan before adding any batter. Do this between each pancake for best results.
  7. Using an ice cream scoop or ¼ measuring cup, scoop out batter onto your griddle or pan. Don’t overcrowd the pan. I use a small griddle, so I cook one pancake at a time.
  8. Let each one heat through. You might notice a buddle or two coming up. Flip when the bottom side is golden after about 3 or 4 minutes give or take.
  9. Cook for the same amount of time on the other side.
  10. Remove and serve with warm syrup, whipped cream, blueberries and any extra lemon zest.
Recipe by The Everyday Mom Life at https://www.theeverydaymomlife.com/recipe/sweet-cream-lemon-ricotta-pancakes/