Lemon Ricotta Pancakes with Raspberry Sauce
Brighten your mornings with these fluffy and light Lemon Ricotta Pancakes with Raspberry Sauce—a delightful twist on a breakfast classic! The creamy ricotta cheese and zesty lemon zest create a moist and tender pancake with a burst of citrus flavor in every bite. Topped with a tangy homemade raspberry sauce that’s perfectly balanced with a touch of sweetness, this dish is a true feast for the senses. Made with simple pantry staples and prepared in just 35 minutes, these pancakes are ideal for weekend brunch or a special weekday treat. Garnish with powdered sugar and fresh mint leaves for an elegant presentation that’s as beautiful as it is delicious. Packed with flavor and easy to make, this recipe is guaranteed to make your breakfast the highlight of the day!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup whole milk ricotta cheese
- 0.5 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter (melted)
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar (for raspberry sauce)
- 2 tablespoons water
- 1 tablespoon unsalted butter (for cooking pancakes)
- 1 tablespoon powdered sugar (for garnish)
- 2 leaves fresh mint leaves (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the ricotta cheese, milk, eggs, lemon zest, lemon juice, vanilla extract, and melted butter until smooth and well combined.
Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.
To make the raspberry sauce, combine the raspberries, granulated sugar, and water in a small saucepan over medium-low heat. Cook for 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Remove from heat and set aside to cool.
Heat a nonstick skillet or griddle over medium heat and lightly grease with 1 tablespoon of butter.
Scoop 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, until golden brown.
Transfer cooked pancakes to a plate and repeat with the remaining batter, adding more butter to the skillet as needed.
To serve, stack the pancakes on a plate and drizzle with the raspberry sauce. Sprinkle powdered sugar on top and garnish with fresh mint leaves, if desired.
Enjoy your delicious Lemon Ricotta Pancakes with Raspberry Sauce!
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 1787 mg | 78% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 76.2 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 880 mg | 68% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
