Lemon Ricotta Pancakes
Lemon Ricotta Pancakes
Wake up to light, fluffy pancakes bursting with citrusy sweetness and a creamy ricotta texture. Topped with fresh, juicy strawberries, whipped cream, and a sprinkle of lemon zest, these pancakes are the perfect balance of tangy, sweet, and creamy making them your new favorite breakfast or brunch treat!
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- Author
- Olivelle
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Servings
- 10-12 Pancakes
- Cuisine
Ingredients
- 1 cup Strawberries, sliced
- 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- ¾ cups All Purpose Flour
- 1 ½ tsp Baking Powder
- ½ tsp Vanilla Bean Infused Sea Salt
- 3 Tbsp Sugar
- 1 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- 1 Lemon, zested
- 1 tsp Vanilla Extract
- 3 Eggs
- ¾ cups Ricotta
- ¼ cup Buttermilk
- 1 ½ Tbsp Sicilian Lemon Infused Olive Oil, plus more for cooking
- Whipped Cream
Directions
- In a bowl, toss the strawberry slices with 2 tablespoons of Strawberry Lemonade White Barrel Aged Balsamic and set aside.
- Preheat a griddle or large cast iron skillet to medium heat.
- In a bowl, whisk together the flour, baking powder, Vanilla Bean Infused Sea Salt, and sugar.
- In a separate large bowl, whisk 1 tablespoon of Strawberry Lemonade White Barrel Aged Balsamic with the lemon zest, vanilla extract, eggs, ricotta, buttermilk, and Sicilian Lemon Infused Olive Oil.
- Add the dry ingredients to the wet ingredients and mix until just combined, ensuring no dry pockets remain. Do not over-mix.
- Lightly oil the griddle or pan with more of the Sicilian Lemon Infused Olive Oil. Pour ¼ cup of pancake batter onto the surface and cook until bubbles form on top. Flip and cook for another 1 to 2 minutes until golden brown. Keep cooked pancakes warm under foil or in a low oven until ready to serve.
- Top pancakes with a spoonful of marinated strawberries and whipped cream, enjoy!