Sunday Breakfast Pancakes

Elsa Beene


This is made from scratch pancakes recipe. Add ricotta cheese, plain yogurt and grated cold butter, the result is soft and fluffy pancakes. I cook pancakes using 8 inch non stick skillet just to make sure I got 6 perfect size pancakes, or you can use griddle.
Serve with your favorite topping such as fruits and syrup.


☆☆☆☆☆ 0 votes

6 pancakes
5 Min
15 Min
Stove Top


  • 1 c
    all purpose flour
  • 1 Tbsp
  • 1 tsp
    baking powder
  • ¼ tsp
    baking soda
  • ¼ tsp
  • 1 c
    whole milk, room temperature
  • 1
    egg, beaten
  • ½ tsp
    pure vanilla extract
  • 2 Tbsp
    cold unsalted butter, grated
  • 2 Tbsp
    plain yogurt
  • 2 Tbsp
    ricotta cheese
  • 1 Tbsp
    fresh lemon juice
  • ½ tsp
    grated lemon zest
  • 1 Tbsp
    unsalted butter to cook pancakes

How to Make Sunday Breakfast Pancakes


  1. Combine all dry ingredients (flour, sugar, baking powder, baking soda and salt) in a medium bowl.
  2. In separate bowl, whisk egg, milk, grated cold butter, ricotta, and yogurt by using a fork to break up the lumps, then add vanilla extract, lemon zest and lemon juice until the batter mix well and smooth.
  3. Pour the batter slowly to dry ingredients bowl and stir gently until well combined.
  4. Melt and brown 1/4 tsp butter in 8 inch non-stick skillet over medium heat. Using a 1/2 cup-measurement cup to scoop the pancake batter onto the skillet and turn the heat a little bit down (avoiding burning pancake). Cook for a couple of minutes each side until pancake is firm and golden color. Repeat for remaining batter.
  5. Serve with your favorite topping, such as fruits, plain yogurt or maple syrup.

Printable Recipe Card

About Sunday Breakfast Pancakes

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American

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