Lemon Ricotta Pancakes with Fresh Raspberries

These Lemon Ricotta Pancakes are like no other pancake you’ve ever tried! Light with a wonderful flavor, they’re perfect for every day or a special brunch.

I’ll never forget the first time I had breakfast in bed. Do you mean that I don’t even have to step out of this warm bed, I get to just lie here under these cozy covers until my delicious breakfast arrives? Until you experience it for the first time, I don’t think anyone can fully appreciate what a wonderful treat this is.

It’s fun to be the one doing the surprising, too! The girls and I have surprised Alan with breakfast in bed and I’m really not sure which one of us enjoys it most. It’s such a joy to try to be quiet and sneak up the stairs with a tray of goodies and deliver it at just the right moment.

With Mother’s Day around the corner, I took some time to think about what would make my own mom happy and what I would make for her for breakfast. Lemon Ricotta Pancakes are perfect for her. She loves all things lemon and these lemon ricotta pancakes have a light, lemony flavor without being overpowering. The ricotta creates a different texture than “regular” pancakes, so mom will know she’s getting something special.

{Side Note: If you haven’t tried making your own ricotta, why not give it a try? It’s almost as easy as boiling water – seriously. Store-bought will work just as well in this recipe though, so there should be no worries if you choose to go that route.}

These lemon ricotta pancakes are beloved by everyone in our family (and I’ve even made it for a few of my clients who have loved them, too). I hope you enjoy them as much as we do!

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Lemon Ricotta Pancakes with Fresh Raspberries

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Ingredients

• 1 cup milk
• ¼ c butter
• 1 1/4 cups all-purpose flour
• 1 1/2 t baking powder
• 3 large eggs, separated
• 2 T granulated sugar
• zest from two large lemons
• 1 t vanilla extract
• ¾ t kosher salt
• 3/4 cup ricotta cheese, preferably whole milk ricotta, not low-fat

Instructions

1. Heat milk over low heat until warm; add butter and whisk until butter is melted and fully incorporated. Set aside and allow to cool.
2. Sift flour and baking powder into a large mixing bowl.
3. Place egg yolks, sugar, lemon zest, vanilla and salt in a large bowl and whisk to combine. Add the cooled milk mixture from the saucepan and whisk to thoroughly combine. Add to flour mixture and stir gently, just until ingredients are moistened and no flour streaks remain.
4. Whip egg whites to stiff peaks. Very gently fold the whites into the batter. Gently fold in the ricotta. Be careful with this step; you want to keep the batter light and fluffy.
5. Preheat a nonstick or cast iron pan over medium heat. Add approximately ½ T butter and, when butter is melted, immediately add small amounts of batter to pan to form pancakes. Cook until bubbles form, then flip and cook the other side until golden brown.
6. Top with powdered sugar and plenty of fresh raspberries.

More delicious breakfast recipes:

• Oatmeal Pancakes
• Raspberry Almond Flour Pancakes
• Skillet Cinnamon Rolls (with a cream cheese dip)
• Homemade Andouille Sausage

Also, take a look this list of delicious pancake toppings.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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