Lemon Ricotta Pancakes with Rhubarb Sauce
Brighten up your breakfast table with these irresistible Lemon Ricotta Pancakes with Rhubarb Sauce, a fresh and flavorful twist on the classic stack. These fluffy pancakes are enriched with creamy ricotta cheese and a burst of citrusy lemon zest and juice, creating a light yet indulgent texture. Topped with a tangy-sweet rhubarb sauce made from simmered rhubarb, honey, and vanilla, every bite is a delightful balance of creamy, zesty, and fruity flavors. Perfect for weekend brunches or a special morning treat, this elegant recipe is easy to make yet impressively delicious. Garnish with a drizzle of honey or a sprinkle of powdered sugar for the ultimate breakfast experience!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 2 large eggs
- 1 cup ricotta cheese
- 0.5 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 2 cups rhubarb stalks (cut into 1/2-inch pieces)
- 0.25 cup honey
- 0.5 teaspoon vanilla extract
- 0.25 cup water
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
In a separate medium bowl, whisk together the eggs, ricotta cheese, milk, lemon zest, and lemon juice until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a nonstick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
Scoop 1/4 cup of batter onto the skillet for each pancake, spreading slightly into a round shape.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes on the other side, until golden brown. Repeat with the remaining batter.
To make the rhubarb sauce, combine the rhubarb, honey, vanilla extract, and water in a small saucepan over medium heat.
Cook the mixture for 10-12 minutes, stirring occasionally, until the rhubarb softens and starts to break down. Remove from heat and let cool slightly.
Serve the pancakes warm, topped with the rhubarb sauce and additional honey or powdered sugar if desired.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 85.3 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1506 mg | 116% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1637 mg | 35% | |
*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.
