RECIPES > Brunch > Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

So light, fluffy and simple to make – these pancakes are absolutely divine! They’re made with our Meyer Lemon Olive Oil, and topped with any of our fruit Jams. You even can add fresh berries for good measure.


1 1/2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
3/4 cup ricotta
¼ cup Meyer Lemon Olive Oil
3 large eggs
1 teaspoon vanilla extract
1 – 2 Tbsp lemon zest
1/4 cup fresh lemon juice

For Topping:

Your choice of Sutter Buttes Sweet Jam: Strawberry Vanilla, Blackberry Raspberry, Warm Apple Spice, Peach Bourbon or Meyer Lemon Ginger
Optional: blackberries, raspberries or blueberries


Preheat a griddle or greased pan to medium high heat. In a bowl whisk together flour, sugar, baking powder and baking soda. In a separate bowl stir together milk, ricotta, olive oil, eggs, and vanilla extract. Mix the dry ingredients into the wet ingredients. Add in lemon zest and lemon juice. Stir again.

Drop pancakes in to griddle/pan using ¼ cup of batter per pancake. Allow pancakes to cook for 1-2 minutes on each side, until they start to bubble. Flip and cook for an additional 1-2 minutes on opposite side.

Serve pancakes with jam and fresh berries.

Yield: 16 pancakes

Lemon Ricotta Pancakes