Sundays are better with pancakes.

Updated: May 26, 2020

Let's face it... Everything is better with pancakes!

Question Everything Graphic Tee from Target

Pancakes... Thick and Fluffy, Thin and Crispy, Lemon, Blueberry, Carrot, Gluten Free.... No matter how you cook them, they all have one thing in common. They're delicious!

While I do love a good blueberry pancake stuffed with loads of fat, juicy blueberries , my all time favorite are the Lemon Ricotta Pancakes from the Cheesecake Factory Brunch Menu. So I did some research and found a make-at-home recipe that tastes EXACTLY like them!

We usually save them for special occasions because - hello calories!! and also because they use a lot of ingredients that we don't tend to keep around the house, but if we have weekend house guests or it's Easter, Mother's Day, Valentines Day, Father's Day, Halloween.... you get the picture. Pretty much any excuse to make them!

CHEESECAKE FACTORY LEMON RICOTTA PANCAKES Makes 8 Pancakes

INGREDIENTS

1-3/4 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 cups Buttermilk
2 Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tbls. Granulated Sugar
2 Tbls. Lemon Zest (minced)
2-1/2 tsps. Vegetable Oil

INSTRUCTIONS

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 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. 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.

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