Raspberry Lemon Ricotta Pancakes are the ultimate pancake recipe. This recipe is one that is going to wow family and friends during your next breakfast.
These are great for any season or a special occasion.
🥞 Why This Recipe Works
- Simple ingredients
- Ricotta makes the pancakes rich in flavor
- Homemade pancakes that will wow your family
- Fresh fruit adds a nice lightness to the pancakes
- Great for a Sunday breakfast, brunch, or serve up to a crowd
🍓 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. It will make the batter the correct texture.
Ricotta Cheese: The cheese needs to have any liquid removed from it before starting.
Raspberries: Adding some fresh raspberries takes these 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.
Step One: In a large bowl, combine the wet ingredients of milk, heavy cream, lemon extract (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.
Step Two: In a medium bowl, combine the flour, baking powder, sugar, and salt. Mix it gently.
Step Three: Combine the wet ingredients with the dry ingredients to make the batter.
Step Four: In the third bowl, mix the egg whites with a hand mixer until you see peaks when they stiffen. Fold this egg white mixture into the pancake batter.
Step Five: Heat a skillet on medium-high on the stove top. Add the butter to grease it.
Step Six: 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.
Step Seven: 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.
⏲️ Meal Prepping
A lot of posts on Savor and Savvy deal with meal prep/meal planning. Unfortunately, our busy lives don’t always allow for the time to make delicious recipes every day. 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.
📌 Recipe FAQs
Depending on the recipe, ricotta pancakes can be healthy. This recipe here for the lemon pancakes, you will find has higher carbs and a good amount of sugar. In moderation, it is fine to enjoy!
If you are looking to meal prep, you can indeed freeze your pancakes. Just flash freeze on a baking sheet, then transfer to a freezer bag or container.
If you don’t want to use a lemon extract in this pancake recipe, go right ahead and reach for a lemon juice that you squeeze. Just add 2 tablespoon of lemon juice, and even consider the zest of 1 lemon. This will add a nice lemon flavor to the pancakes.
When picking up raspberries here are a few pointers to consider. You want consistent color on the berries, making sure they all look similar in bright color. Make sure to check for mold or soft spots in the raspberries as well.
More Delicious Breakfast Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Raspberry Lemon Ricotta Pancakes
Ingredients
- ½ cup Milk
- ½ cup Heavy Cream
- 2 Eggs separated
- ½ tsp Lemon Extract
- 1 cup Ricotta Cheese excess liquid removed
- 1 cup Flour
- ½ tsp Baking Powder
- 2 tbs Sugar
- pinch Salt
- 1 cup Raspberries
- 2 tbs Butter for cooking pancakes
Instructions
- In a large bowl, combine the wet ingredients.
- In a medium bowl, combine the dry ingredients. 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 three minutes.
- Fold the 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.
Notes
- 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.
Nutrition
Do I use the egg yolks in the wet batter?
Yes, in step one. You can see the egg yolks in the photo in the wet batter as well. 🙂 Enjoy!