Name: Cheesecake Factory Lemon Ricotta Pancakes (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 2 tbsp Granulated Sugar; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1 1/2 cups Buttermilk; 2 Large Eggs; 4 tbsp Melted Butter; 1 tsp Vanilla Extract; 2 tbsp Lemon Juice; 1 tbsp Lemon Zest; 15 oz Whole Milk Ricotta Cheese; 1/4 cup Granulated Sugar; 1 tsp Vanilla Extract; As needed Powdered Sugar; As needed Fresh Berries; As needed Maple Syrup

Recipe tier

A simplified version of the popular pancakes, bringing the bright lemon and creamy ricotta flavors to your home kitchen.

Total 45 min

Serves 6

Steps 9

Ingredients 17

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Sunday sunshine · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Dry Ingredients
1 cups 192 g All-Purpose Flour
2 tbsp 25 g Granulated Sugar
2 tsp 10 mL Baking Powder
tsp 2.5 mL Baking Soda
tsp 1.25 mL Salt
Wet Ingredients
1 cups 360 mL Buttermilk
2 100 g Large Eggs
4 tbsp 60 mL Melted Butter
1 tsp 5 mL Vanilla Extract
2 tbsp 30 mL Lemon Juice
1 tbsp 15 mL Lemon Zest
Ricotta Filling
15 oz 425 g Whole Milk Ricotta Cheese
cup 60 g Granulated Sugar
1 tsp 5 mL Vanilla Extract
Toppings
As needed As needed Powdered Sugar
As needed As needed Fresh Berries
As needed As needed Maple Syrup

Equipment

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Instructions

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In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
Gently pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
In a medium bowl, combine all Ricotta Filling ingredients and mix well.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour cup of batter onto the hot griddle for each pancake.
Top each pancake with 2-3 tablespoons of Ricotta Filling.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with Powdered Sugar, Fresh Berries, and Maple Syrup.