Best 2 Lemon Raspberry Ricotta Pancakes Recipes

Lemon raspberry ricotta pancakes are a delightful and refreshing breakfast treat that combines the bright flavors of lemon and raspberry with the creamy texture of ricotta cheese. These pancakes are perfect for a special brunch or a lazy weekend morning. With their light and fluffy texture, these pancakes are sure to be a hit with the whole family.

Here are our top 2 tried and tested recipes!

LEMON & RICOTTA PANCAKES WITH RASPBERRY SAUCE

Lemon & Ricotta Pancakes With Raspberry Sauce image

I've been having this love affair with Ricotta Cheese lately. After watching Bobby Flay make some yummy Blueberry & Ricotta Pancakes, I thought I'd incorporate it in my favorite pancake....that my husband and kid hate (they don't like the lemon).

Provided by Melanie B.

Categories Breakfast

Time 20m

Yield 12 panckaes, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice, freshly squeezed
1 lemon, zested
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces ricotta cheese, the freshest you can find
1/2 cup milk
1 large egg
1 tablespoon canola oil
2 tablespoons mint, freshly chopped

Steps:

To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
Serve with the Raspberry Sauce and a sprinkle of fresh mint.

LEMON-RASPBERRY RICOTTA PANCAKES

Lemon-Raspberry Ricotta Pancakes image

I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 24 pancakes.

Number Of Ingredients 13

Ingredients

1-1/2 cups cake or all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsweetened almond milk
1 cup part-skim ricotta cheese
3 large eggs, separated
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 teaspoon almond extract
1 cup fresh or frozen raspberries
Whipped cream, maple syrup and additional raspberries

Steps:

In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.

Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

Tips:

To ensure light and fluffy pancakes, make sure not to overmix the batter. Mix just until the ingredients are combined.
For perfectly round pancakes, pour the batter onto a lightly greased griddle or frying pan using a ¼ cup measuring cup.
Cook the pancakes over medium heat to prevent them from burning. Flip them once bubbles form around the edges and the undersides are golden brown.
To keep the pancakes warm while you cook the rest of the batch, place them on a baking sheet in a preheated oven at 200°F (93°C).
Serve the pancakes with your favorite toppings, such as butter, syrup, fresh berries, or whipped cream.

Conclusion:

These lemon raspberry ricotta pancakes are a delightful treat that is perfect for breakfast, brunch, or even dessert. They are light and fluffy, with a burst of lemon flavor and a hint of sweetness from the raspberries. The ricotta cheese adds a creamy texture and richness that takes these pancakes to the next level. Whether you serve them with classic butter and syrup or get creative with your toppings, these pancakes are sure to be a hit. So next time you're looking for a special breakfast or brunch recipe, give these lemon raspberry ricotta pancakes a try – you won't be disappointed!