These lemon raspberry ricotta pancakes are one of my favorite breakfast recipes! They are so fluffy and delicate. Thanks to the creamy consistency of ricotta cheese and a small amount of flour, they literally melt in your mouth. They taste intensely lemony, which pairs perfectly with raspberries.
Ingredients:
- ricotta cheese – adds dreamy soft texture to the pancakes
- flour – we can add very little thanks to 3 eggs and ricotta, the pancakes literally melt in your mouth!
- lemon zest – a lot! makes the pancakes lemony along with the lemon juice
- other pretty standard ingredients like: baking powder and soda, sugar, and eggs
- you can substitute sugar for xylitol
- raspberries – this is my favorite flavor combo but feel free to use other fruits, but remember they need to be cut into small pieces, you can also omit the fruit entirely
Recipe variations:
I’ve tested this recipe many times and in search of really fluffy lemon ricotta pancakes I’ve also made these variations:
- no baking powder and baking soda but I’ve added whipped egg whites (this is a good option for people who can detect the taste of baking powder in food)
- a simple and fast version – without baking powder, baking soda, and whipped egg whites, just mixing all the ingredients together in one bowl.
Both variations work well, however, the recipe below is my favorite (baking powder and baking soda, no whipped egg whites). It’s simple, fast (no whipping necessary), moist (thank you, ricotta), and very fluffy.
Lemon raspberry ricotta pancakes step by step:
STEP 1: In a small bowl, mix all the dry ingredients together.
STEP 2: In a big bowl, whisk all the wet ingredients together (without the raspberries), until combined.
STEP 3: Fold the dry ingredients into the wet ingredients. They should be just barely mixed. Do not overmix, the dough can be lumpy.
STEP 4: Heat a non-stick skillet over medium-low heat, grease it lightly with butter. Scoop about 1 tablespoon of the batter onto the skillet for each pancake (don’t make big pancakes), flatten it gently, cook for 1 minute. Put 4 raspberry halves on top, press them in slightly, cook for another minute.
STEP 5: Flip the pancakes over and cook for about 1-1,5 minutes, until golden. Enjoy!
Top tips:
- It’s important to make small pancakes. There’s a lot of ricotta and very little flour, so the pancakes are quite delicate and are not as easy to flip over as traditional buttermilk pancakes (remember, melt-in-your-mouth pancakes are our goal!).
- A non-stick pan is a must, the best is a pancake pan – it has low rims, which makes flipping pancakes much easier, but any non-stick pan will work.
- Press the raspberries directly into the pancakes on the pan and do not mix them with the batter in the bowl. I also place cut in half raspberries (not whole ones) on top of the pancakes. Cutting raspberries in half (I just tear them apart with my fingers) sounds like a lot of work, but I do this while the pan is heating up. Thinner pancakes cook more evenly. If whole raspberries are added, the surface of a pancake is uneven and pancakes can be golden (= ready) on the outside, but raw in the middle.
- The key to success is a well-heated pan and cooking the pancakes over medium-low heat so that the pancakes can be nicely golden on the outside and have enough time to be cooked through.
- You can use frozen raspberries. They should also be cut in half, but keep them in the freezer and take them out gradually, so that they don’t thaw (their juices can stain the pancakes, it will just not look very nice). Alternatively, they can be completely thawed and drained. Frozen raspberries are also more sour, so you can add 1 more tablespoon sugar to the batter.
- You can use butter instead of clarified butter /ghee, but you need to wipe the pan with a paper towel after cooking each batch of the pancakes, as the regular butter burn quickly.
- To speed up the preparation you can cook pancakes in two pans simultaneously (I would be best if you’d had some experience in cooking pancakes) and keep the finished pancakes on a heat-proof plate in the oven at 80°C / 175°F.
- They make a great make-ahead breakfast.
Other pancakes recipes that you may like:
- Banana chocolate chip pancakes
- Fluffy pumpkin pancakes
- Lemon Blueberry Sheet Pan Pancakes (fluffy oven-baked pancakes)
- Pumpkin pie apple ring pancakes
Lemon raspberry ricotta pancakes
Ingredients
Dry ingredients:
- 3/4 cup (95g) flour spooned and leveled
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- pinch of salt
Wet ingredients:
- 1 cup (250g/9oz) whole milk ricotta cheese
- 3 large eggs
- zest grated from 1 lemon
- 1 tablespoon lemon juice
- 1/4 cup (50g) sugar
Additionally:
- 1 cup (125g) raspberries
- clarified butter or ghee for frying
- powdered sugar for dusting
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Instructions
- In a small bowl, mix all the dry ingredients together.
- In a big bowl, whisk all the wet ingredients together (without the raspberries), until combined.
- Fold the dry ingredients into the wet ingredients. They should be just barely mixed. Do not overmix, the dough can be lumpy.
- Heat a non-stick skillet over medium-low heat, grease it lightly with butter. While the skillet is heating up, cut the raspberries in half / break them in half with your fingers. Heat the skillet until a drop of batter sizzles slightly upon contact.
- Scoop about 1 tablespoon of the batter onto the skillet for each pancake (don't make big pancakes, they're delicate), flatten it gently, cook for 1 minute.
- Put 4 raspberry halves on top, press them in slightly, cook for another minute.
- Flip the pancakes over and cook for about 1-1,5 minutes or until golden.
- Transfer the pancakes on a plate. Repeat with the remaining batter.
- Enjoy!
Notes
- You can use butter instead of clarified butter /ghee, but you need to wipe the pan with a paper towel after cooking each batch of the pancakes, as the regular butter burn quickly.
- The key to success is a well-heated pan and cooking the pancakes over medium-low heat, so that the pancakes can be nicely golden on the outside and have enough time to be cooked through.
- You can use frozen raspberries. They should also be cut in half, but keep them in the freezer and take them out gradually, so that they don’t thaw. Alternatively, they can be completely thawed and drained.
- To speed up the preparation you can cook pancakes in two pans simultaneously and keep the finished pancakes on a heat-proof plate in the oven at 80°C / 175°F.
- Calories count = 1 serving = ½ recipe.
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