4.9 from 119 votes
Lemon Ricotta Pancakes with Raspberry Syrup
Lemon Ricotta Pancakes are tender and moist, made by folding whipped egg whites into a batter enriched with ricotta, lemon zest, and juice for bright citrus notes. They are served with a raspberry syrup made by simmering raspberries with sugar and lemon juice to a sweet, slightly tart sauce. This combination creates delicate, fluffy pancakes with a vibrant fruity topping.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
12
large pancakes
Calories:
295 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Raspberry Syrup Ingredients:
- 1 cup raspberry fresh or frozen
- 1 tsp lemon juice
- ⅓ cup sugar (or more or less to taste)
Pancake Ingredients:
- ¾ cup butter good quality, unsalted
- 1 cup buttermilk
- ¼ cup brown sugar
- 2 Tbsp sugar
- 1 Tbsp lemon grated organic, ½ to 2 Tbsp depending on how much lemon taste you prefer, zest
- 3 Tbsp lemon juice (freshly squeezed)
- 4 egg good quality eggs, yolk
- 4 egg good quality eggs, white
- 1 cup ricotta cheese
- 1 ½ tsp vanilla extract
- 1 ¾ cups all-purpose flour good quality
- 1 ½ tsp baking powder
- ¾ tsp salt
Instructions
To make the raspberry syrup:
- Place all ingredients in a small pot and simmer for about 8 minutes, remove from heat. Strain if desired.
Cup of Yum
To make the lemon ricotta pancakes:
- In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice. Stir over low heat until mixture is hot (do not boil.) Remove from heat.
- In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.
- To the mixture in the pot, add the ricotta and vanilla. Then add the egg yolks, and whisk until smooth.
- In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture. Whisk gently until incorporated, but do not over mix.
- Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix.
- Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes.
- Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked. Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately.
- Serve with the raspberry syrup and 100% pure maple syrup or any other fruit syrup or even honey. I like to mix the raspberry syrup with maple syrup and serve it in a little jug.
Notes
- Using a griddle or good non-stick frying pan helps achieve even cooking and ease of flipping.
- You may strain the raspberry syrup if you prefer it smooth without seeds, using a fine sieve.
- Adjust sugar in the raspberry syrup to taste for sweetness balance.
- Freshly grated organic lemon zest enhances the bright citrus flavor in the pancakes.
Nutrition Information
Serving
1 pancake
Calories
295kcal
(15%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
104mg
(35%)
Sodium
261mg
(11%)
Potassium
123mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
565IU
(11%)
Vitamin C
5mg
(6%)
Calcium
117mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 large pancakes
Amount Per Serving
Calories 295
% Daily Value*
| Serving | 1 pancake | |
| Calories | 295kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 261mg | 11% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.