Recipes are all about sharing. Sharing the method and technique, and ultimately sharing the food across the table with family and friends. I love getting recipe recommendations, and a friend shared this one with me.
Pancakes are a breakfast staple loved by all, but these Lemon Ricotta Pancakes take it to the next level with their tangy flavor and fluffy texture. Combining the zest and juice of fresh lemons, creamy ricotta cheese, and a medley of fresh berries, this recipe creates a delightful treat perfect for breakfast or brunch.
Cooking pancakes requires patience—heat management is key. Too hot, and you risk a burnt outside with an uncooked middle. Too low, and you’ll be waiting ages for those telltale bubbles to form. But with this recipe, you’ll master the art of pancakes in no time.
These fluffy lemon pancakes are elevated by a homemade blueberry syrup that’s sweet, tangy, and easy to prepare. The combination of flavors from lemons, raspberries, blueberries, and ricotta cheese will have you reaching for seconds. Make the batter the night before to save time, and you’ll never go back to pancake mixes again.
Recipe: Lemon Ricotta Pancakes
Makes: 4 to 6 pancakes (2 servings)
Ingredients:
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd [I didn't use this]
Fresh raspberries, for garnish
Confectioners' sugar, for garnish
Click here for the recipe.
Recipe: Blueberry Syrup
1/2 cup maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd [I didn't use this]
Fresh raspberries, for garnish
Confectioners' sugar, for garnish
Click here for the recipe.
Recipe: Blueberry Syrup
Ingredients:
3 cups blueberries1/2 cup maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch
Instructions:
Combine all ingredients in a saucepan over medium heat. Bring to a boil and stir occasionally. Simmer for about 2 minutes and set aside.
Make-Ahead Friendly: Prepare the batter ahead of time for a stress-free morning.
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8 comments:
What a perfect combo, lemon and ricotta! These sound great and they definitely beat a pancake box mix :)
I'm in on these! Can you tell me about how many this makes as I want to make only a partial recipe or Mark and I would be eating these for a long time! Not that that would be a bad thing necessarily. Looks great...lemon in a pancake, why did I never think of that before?
Hi Kayte - These are amazing pancakes. And probably even better with lemon curd! They make 4 to 6 pancakes (2 servings). Enjoy! :)
Thanks, Shari. Enjoy, I will!
Perfect for a weekend breakfast! Thanks for sharing :)
This will certainly work for us pancake lovers. I will prepare my own version of it.
This is such a great way to enjoy breakfast. Nice pancakes.
Was just thinking of making ricotta pancakes the other day - this recipe looks great and will keep it on hand. Thanks!
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