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Ricotta Lemon Griddle Cakes

Ricotta Lemon Griddle Cakes

Recipe by Desiree “BlackstoneBetty” Dukes


Dry Ingredients:

  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 2 tbsp sugar
  • ¼ tsp salt


Wet Ingredients:

  • 1 ¼ cup whole milk ricotta
  • 2 eggs
  • ⅔ cup milk
  • Juice from one large lemon
  • 1 ½ tsp pure vanilla extract


  • Butter for cooking
  • Zest from one large lemon



  1. In two separate mixing bowls combine the wet ingredients in one and the wet in the other. Whisk the wet ingredients together.
  2. Slowly add the dry ingredients to the wet mixing to combine. Let sit 10 minutes or while the Blackstone heats up to medium heat.
  3. Swirl butter to melt where you will cook the pancakes, using a ¼ cup measuring cup per pancake.
  4. Cook about 2 minutes per side, or until bubbles appear, flipping once.
  5. Enjoy!



Notes from the Chef:

Serve topped with extra lemon zest, powdered sugar and syrup or whipped cream. You can add any berries to the pancakes before flipping or served on top!

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