Buttermilk Pancakes with Maple Balsamic and Vanilla Whipped Ricotta

Buttermilk Pancakes with Maple Balsamic and Vanilla Whipped Ricotta


  • 1 cup all purpose flour

  • 1 Tbsp granulated sugar

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp sea salt

  • 1 ¼ cups buttermilk

  • 1 egg

  • 2 Tbsp J. Olive Co. Butter Olive Oil, plus more for cooking


  • 1 cup ricotta cheese

  • 1 Tbsp milk

  • 2 Tbsp powdered sugar

  • ½ tsp vanilla extract

  • Fresh berries

  • J. Olive Co. Vermont Maple Dark Balsamic Vinegar


  1. In a large mixing bowl, combine together flour, granulated sugar, baking powder, baking soda, and sea salt. In a separate mixing bowl, whisk together buttermilk, egg, and Butter Olive Oil until smooth.

  2. Pour the milk mixture into the dry ingredients and whisk until just combined. A few small lumps of flour should remain.

  3. Heat a large skillet over medium heat and lightly grease with a drizzle of Butter Olive Oil. Scoop about ⅓ cup of batter per pancake and cook until golden brown on both sides.

  4. To make whipped ricotta, blend ricotta cheese, milk, powdered sugar, and vanilla extract in a small food processor until smooth.

  5. Top warm pancakes with vanilla whipped ricotta, fresh berries, and a generous drizzle of Vermont Maple Balsamic.

Recipe and image by Rachel Leung, found at Olive the Best