Lemon Ricotta Pancakes
Light and Fluffy Goodness with a side of Raspberry Sauce
These Lemon Ricotta Pancakes are some of the lightest, fluffiest pancakes around! If you’ve never made pancakes with ricotta cheese before, you are in for a treat! It’s a serious game-changer that makes pancakes light as air!
The pancakes have a wonderful hint of lemon coming from fresh lemon zest, and when topped with my homemade raspberry sauce, these are over-the-top delicious! Definitely one of my favorite breakfast recipes for late spring, early summer weekends!
For an even easier recipe for Mom, try my Dutch Baby Pancake. Or you may also enjoy my Apple Cider Pancake recipe for the fall!
How To Make The Best Pancakes
When it comes to pancake making, there are a few tips that will help you achieve the lightest, fluffiest pancakes!
Mix the batter in 2 stages. This is key!
First, combine the eggs and the ricotta cheese. This will allow the ricotta cheese to combine well with the eggs before adding the dry ingredients
In a separate bowl, combine the dry ingredients and the milk. Whisk until very smooth. Whisking the milk and the dry ingredients separately will prevent any lumps from forming in your batter.
Don’t forget the melted butter! Once you add the milk/flour mixture to the egg/ricotta cheese mixture, then add the melted butter! The butter gives the pancake a really springy and moist texture, almost like a French Crepe.
Grease your griddle with Grapeseed, Vegetable, or Coconut Oil, NOT butter! Butter burns quickly and will ruin the taste of your pancakes. Oil has a much higher smoke point and will give your pancakes a nice golden color.
How To Make The Raspberry Sauce
This sauce is really easy to make, and you could even make it the night before and reheat it to serve.
If making the sauce the day of, I always start with it and keep it at a low simmer. That way, when the pancakes are done, you can place the sauce right on top.
If your sauce gets too thick from simmering, you can thin it out with a little warm water. Or you could also add a little Maple Syrup to the sauce for a Raspberry Syrup Sauce.
These pancakes also freeze beautifully! So you could make them ahead to serve at a special breakfast or brunch.
I typically freeze a stack of 4 at a time in a ziplock bag and then microwave on high for about a minute to reheat and serve.
You can also freeze the sauce as well. Transfer it to a freezer- or microwave-safe container. Then place it in the microwave in 30-second increments until liquified and hot.
Or, better yet, transfer it to a Souper Cube (this link goes to Amazon where I am compensated on products sold at now cost to the consummer) and then place it in a microwave-safe container and microwave it, or place it in a pot on the stovetop to simmer, thaw, and reheat.