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.
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.
Can You Meal Prep this Recipe?
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.
How to Make the Raspberry Lemon Ricotta Pancakes
You need three bowls for this recipe.
- 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.
- In a medium bowl, combine the flour, baking powder, sugar, and salt. Mix it gently.
- Combine the wet ingredients with the dry ingredients to make the pancake batter.
- 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.
Raspberry Lemon Pancakes
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 eggs separated
- 1/2 tsp lemon extract
- 1 cup ricotta cheese excess liquid removed
- 1 cup flour
- 1/2 tsp baking powder
- 2 tbs sugar
- pinch salt
- 1 cup raspberries
- 2 tbs butter for cooking pancakes
- In a large bowl, combine the wet ingredients of milk, cream, egg yolks, lemon extract, ricotta cheese.
- In a medium bowl, combine the dry ingredients of flour, sugar, baking powder and salt. Gently stir the dry ingredients into the wet ingredient mixture.
- In a medium bowl, add egg whites and with a hand mixer, mix egg whites until they are stiff, about 3 minutes.
- Fold egg whites into pancake batter.
- In a pan over medium heat, melt butter and add ½ cup of pancake batter to pan. Top batter with a couple of raspberries. When bubbles begin to form and rise in the center and edges begin to brown, flip over. Cook an extra minute or two. Serve.