The Most Amazing Raspberry Lemon Ricotta Pancakes

In full disclosure here, I am preparing for company for Easter and trying to decide what I want to serve while they are here. I am in between a mixed berry french toast bake and these amazing Raspberry Lemon Ricotta Pancakes. This recipe is for that special breakfast you’ll make for company or for a holiday morning treat! I hope you all try them and love them as much as we do.

{WW 10 Purple, 10 Blue, 11 Green}

It’s Easter, and the company is special, so I’m leaning towards making this one! Let me know your thoughts. Feel free to substitute the raspberries for blueberries as well. Blueberry Lemon Ricotta is incredible.

⏲️ Meal Prepping

A lot of posts on Savor and Savvy deal with meal prep/meal planning. Unfortunately, busy lives don’t always provide the time make delicious recipes everyday.  Here are a few tips on how to prepare this recipe for make-ahead time savings.

• The night before, measure and combine the dry ingredients together and cover them.
• Measure and stage the wet ingredients in the refrigerator.
• Lay out the utensils and pans on the counter for the morning.

These simple tasks completed the night before will save you time in the kitchen in the morning and let you spend more time with your loved ones.

🍓 Ingredients

Regular pancakes can be absolutely amazing! However, these ricotta pancakes are so good you are going to be hooked on them. Let’s look at the main ingredients:

Cream: You will need a combination of milk and heavy cream in these pancakes. It will allow the batter to be the correct texture and will be great.

Ricotta Cheese: The cheese needs to have any liquid removed from it before making the pancakes. Ricotta allows the pancakes to be so rich, creamy, and full of flavor. You’ll have to try them to see for yourself.

Raspberries: Adding some fresh raspberries takes these pancakes to a whole new level. They are sweet and incredible. You could swap them for some strawberries or blueberries if you wanted as well.

🧀 Instructions

You need three bowls for this recipe.

1. In a large bowl, combine the wet ingredients of milk, heavy cream, lemon extract (remember to use lemon zest if you don’t have extract), egg yolks (keep the egg whites for a later step)  and ricotta cheese. Set this aside and work on the dry ingredients.
2. In a medium bowl, combine the flour, baking powder, sugar, and salt. Mix it gently.
3. Combine the wet ingredients with the dry ingredients to make the pancake batter.
4. In the third bowl, mix the egg whites with a hand mixer until you see peaks and they are stiff. Fold this egg white mixture into the pancake batter.

Heat a skillet on medium-high on the stove top. Add the butter to grease it.

It’s time to cook the pancake batter.  Use a ½ cup measuring cup to make the pancakes. Top the pancake mixture on the pan with a couple of raspberries. Once you see the edges start to get brown and the middle start to bubble, it is time to flip them.

Cook an additional 1-2 minutes and remove.  Serve these ricotta pancakes with the syrup of your choice and additional raspberries. Zest a lemon on top of the pancakes for a little extra lemon touch.

🥞 Pancake Cooking Tip

This comes from my dad a million years ago! He always taught me to make a baby pancake first using just a tablespoon or so to test the pan/skillet. Sometimes the pan wasn’t quite hot enough, and sometimes it was too hot. He was a huge pancake aficionado and had this down pat. The best part was that I got to eat all the baby testers! I love that wonderful memory!

Let me know if you try these out and how you liked them. Give me a shout out if you think these are perfect for Easter.

📌 Related Recipes

Incredible Healthy Oatmeal Waffles – When you aren’t in the mood for pancakes, you should try these waffles instead. Yum!

Coconut Flour Waffles – Here is another amazing waffle recipe just waiting for you to make it.

Santa Pancakes – When the holidays are near, don’t forget to make these cute little Santa pancakes.