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Ricotta Lemon Pancakes with Vanilla Sauce
5 from 3 votes

Ricotta Lemon Pancakes with Vanilla Sauce

The hint of lemon, mixed with the ricotta cheese, buttermilk, nutmeg bring these to incredible levels. The stiff peaks of the eggs whites make these pancakes amazingly light, yet so flavorful. And the vanilla sauce brings it all together!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8
Calories: 361 kcal
Course: Brunch

Ingredients

RICOTTA VANILLA SAUCE
  • 1 cup ricotta cheese
  • ½ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
PANCAKE BATTER
  • 3 large egg separated
  • 1 ½ cups buttermilk
  • 3 tablespoon sugar
  • 1 cup ricotta cheese
  • 1 ½ cups all-purpose flour unbleached
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoon lemon zest
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup vegetable oil for frying
FOR SERVING
  • 4 tablespoon butter optional, unsalted
  • 1 cup maple syrup optional, warmed
  • 1 cup mixed berries optional

Instructions

MAKE THE SAUCE (Can be done 1 day in advance)
    Cup of Yum
  1. Mix all of the ingredients until smooth in a small mixing bowl. For super smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon of milk if the sauce is too thick.
MAKE THE PANCAKES
  1. In a medium mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
  2. In a separate bowl, whisk together the flour, baking soda, baking powder, lemon zest, nutmeg and salt.
  3. In a third bowl, beat the egg whites (I use an electric hand mixer), beat the egg whites until stiff peaks start to form.
  4. Mix the dry ingredients into the buttermilk mixture with a few quick strokes. A few lumps remaining are okay.
  5. Fold in the egg whites.
  6. Pour in a little oil (about 1 tbsp) into a medium sized non-stick skillet...or griddle.
  7. Once hot, drop about ¼ cup of the batter on the skillet/griddle.
  8. Bubbles should rise...cook for about 1 & ½ minutes and then flip.
  9. Cook for about another minute on the 2nd side. Pancakes should be light golden brown.
  10. Remove...place each cooked pancake on a cookie rack on a baking sheet and keep warm in a 200°F oven.
ASSEMBLE
  1. Place one pancake on a plate, then add a layer of the sauce. Repeat.
  2. Top with slice of butter and warm maple syrup (optional)
  3. Serve with fresh berries (optional)

Notes

  • Mix the wet mixture into the dry mixture and stir until just incorporated.  Don't over-mix.  A slightly lumpy batter is okay.
  • Cook the pancakes until small holes form on the top of the pancake, then flip.  About 1 to 1 ½ minutes on one side, and then another minute on the other.  Pancakes should be golden brown in color.
  • Keep the vanilla sauce chilled until ready to use.  A thin layer between each pancake is all that's needed.  If more is desired, we recommend doubling the vanilla sauce recipe. 
  • Pancakes can be cooked and then wrapped individually in foil for up to one day. Re-heat in a 375°F oven, unwrapped, on a slightly greased baking sheet for 5 to 8 minutes, or until warmed through. 
  • Butter, pure maple syrup, and fresh berries are all nice additions, but not required. 

Nutrition Information

Calories 361kcal (18%) Carbohydrates 37g (12%) Protein 14g (28%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 131mg (44%) Sodium 507mg (21%) Potassium 253mg (5%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 649IU (13%) Vitamin C 2mg (2%) Calcium 227mg (23%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 37g 12%
Protein 14g 28%
Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 131mg 44%
Sodium 507mg 21%
Potassium 253mg 5%
Fiber 1g 4%
Sugar 16g 32%
Vitamin A 649IU 13%
Vitamin C 2mg 2%
Calcium 227mg 23%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.