Lemon Ricotta Pancakes

on May 10 | in Breakfast/Brunch, Recipes | by | with 1 Comment

Cheesecake Factory Lemon Ricotta Pancakes Recipe

I found this recipe for Lemon Ricotta Pancakes at The Cheesecake Factory website and it is amazing! The ricotta cheese makes the pancakes smooth and rich, and there is just a hint of lemon flavor. This recipe is such a nice twist on traditional basic pancakes.

Growing up, I made my mom breakfast in bed every year for mother’s day. Before I could cook, breakfast was a bowl of cereal on a tray with a vase, a flower that I’d picked from the yard, and a handmade card. Years later, it was scrambled eggs and eventually pancakes. If your kids are old enough to cook, you should pass this recipe to them as a hint hint!

Makes: 8 Pancakes

Ingredients:

1-3/4 cups all-purpose flour
1 tablespoons baking powder
1 teaspoons Kosher salt
1-1/2 cups buttermilk
2 eggs
1 teaspoons vanilla
2 tablespoons vegetable oil
2 cups fresh ricotta cheese
4 tablespoons granulated sugar
2 tablespoons lemon zest (minced)
2-1/2 tablespoons vegetable oil

Directions:

Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.

Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl. Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined. Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.

Heat 1/4 teaspoon of vegetable oil on a griddle or in a large non-stick pan over low heat. Using a 4 ounce ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6″ in diameter. Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Do you have any Mother’s Day traditions at your house? I’d love to hear all about them.

recipe – The Cheesecake Factory

One Response

  1. Kristin says:

    YUM! They have amazing lemon ricotta pancakes at Sarabeth’s in New York. I would love to try to make some myself!

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