Lemon Ricotta Pancakes

Prep Time: 15 minutes Cook Time: 20 minutes Servings: 10-12 Pancakes Author: Olivelle (Styled the Chivilla Bay Way)

🌴 Why You’ll Love This Recipe

Wake up to light, fluffy pancakes bursting with bright citrus flavor and a creamy ricotta texture. These Lemon Ricotta Pancakes are soft and tender on the inside, lightly golden on the outside, and topped with juicy strawberries marinated in Strawberry Lemonade White Barrel Aged Balsamic. Finished with whipped cream and fresh lemon zest, they strike the perfect balance of tangy, sweet, and indulgent—ideal for brunch, holidays, or a slow weekend morning.

🛒 Ingredients

For the Marinated Strawberries:

• 1 cup fresh strawberries, sliced

• 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic

For the Pancakes:

• ¾ cup all-purpose flour

• 1½ Tbsp baking powder

• ½ tsp Vanilla Bean Infused Sea Salt

• 3 Tbsp sugar

• 1 Tbsp Strawberry Lemonade White Barrel Aged Balsamic

• Zest of 1 lemon

• 1 tsp vanilla extract

• 3 eggs

• ¾ cup ricotta cheese

• ¼ cup buttermilk

• 1½ Tbsp Sicilian Lemon Infused Olive Oil, plus more for cooking

For Serving:

• Whipped cream

• Additional lemon zest (optional)

👩🍳 Directions

1. Marinate the strawberries:
   In a bowl, toss sliced strawberries with Strawberry Lemonade White Barrel Aged Balsamic.
   Set aside to marinate while preparing the pancakes.

2. Preheat the griddle:
   Heat a griddle or large cast iron skillet over medium heat.

3. Mix the dry ingredients:
   In a bowl, whisk together flour, baking powder, Vanilla Bean Infused Sea Salt, and sugar.

4. Mix the wet ingredients:
   In a separate large bowl, whisk together Strawberry Lemonade White Barrel Aged Balsamic, lemon zest, vanilla extract, eggs, ricotta, buttermilk, and Sicilian Lemon Infused Olive Oil.

5. Combine:
   Add dry ingredients to wet ingredients and gently mix until just combined.
   Do not overmix—small lumps are okay.

6. Cook the pancakes:
   Lightly oil the griddle with Sicilian Lemon Infused Olive Oil.
   Pour about ¼ cup batter per pancake.
   Cook until bubbles form on the surface, then flip and cook 1–2 minutes more until golden.

7. Serve:
   Keep pancakes warm if needed.
   Top with marinated strawberries, whipped cream, and a sprinkle of lemon zest.

✨ Chivilla Bay Tips & Swaps

• 🍓 Swap strawberries for blueberries or raspberries

• 🍋 Add a squeeze of fresh lemon juice to the batter for extra zing

• 🧈 Butter lovers can cook pancakes in butter instead of olive oil

• 🥞 Make smaller silver-dollar pancakes for brunch boards

• ❄️ Pancakes freeze well — reheat gently in a toaster or skillet

🫒 Featured Chivilla Bay Favorites

(Visible on page – internal links, same tab)

• Strawberry Lemonade White Barrel Aged Balsamic

• Sicilian Lemon Infused Olive Oil

• Vanilla Bean Infused Sea Salt