• 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