The Cheesecake Factory Lemon-Ricotta Pancakes

You no longer have to go out to buy your favorite pancakes from The Cheesecake Factory, as you can easily make them at home! They are moist, lemony, and rich – so much better than a box of pancake mix. They also have a fluffy texture and are crisp on the edges, making them the best pancakes you’ll ever have. Serve it with bacon, sausage, ham, eggs, or fresh fruits for a complete meal.

RELATED: Crispy Potato Pancake Poppers Recipe

Making this pancake is not as hard, as you think. All you need to do is mix all the ingredients just as you would with a box of pancake mix. You won’t be able to taste the ricotta cheese, but it makes the pancake rich and moist – perfect with the bright and citrusy flavors of the lemon zest. I can have these delicious pancakes for breakfast on any day. Learn how to make The Cheesecake Factory lemon-ricotta pancakes with this easy recipe.

For more pancake recipes, check these out: Easy Skillet Blueberry Dutch Baby Pancake Recipe, Super Fluffy Banana Pancakes, Easy Cinnamon Roll Pancakes

Easy Lemon-Ricotta Pancakes Ingredients

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

How to Make Lemon-Ricotta Pancakes

Step 1:

In a mixing bowl, add the flour, baking powder, and salt. Mix all ingredients until well combined. Set aside.

Step 2:

In a different bowl, add the buttermilk, eggs, vanilla, and oil. Next, add the ricotta cheese, sugar, and lemon zest. Gently whisk until combined.

Step 3:

Add the flour mixture to the buttermilk mixture. Fold until combined with a few small lumps remaining in the batter. Make sure not to overmix it.

Step 4:

Add 1/4 teaspoon of vegetable oil onto a large non-stick pan. Once hot, pour 4 oz of the batter into the non-stick pan, forming a pancake that is 6″ in diameter. Cook for 2 1/2 minutes or until the edges begin to dry and puff up with air bubbles. Flip and continue to cook for 1 1/2 minutes more.

The Cheesecake Factory Lemon-Ricotta Pancakes