Lemon-Raspberry Ricotta Pancakes

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Indulge in a breakfast delight with these fluffy Lemon-Raspberry Ricotta Pancakes. Bursting with tangy lemon flavor and juicy raspberries, these pancakes are a refreshing twist on the classic breakfast staple. The addition of creamy ricotta cheese gives them a delicate texture and adds richness to every bite. Join us as we guide you through this recipe and share tips to create the perfect stack of lemon-raspberry pancakes that will brighten up your morning.

Lemon-Raspberry Ricotta Pancakes are a delightful twist on the classic pancake recipe, offering a burst of bright flavors and a hint of indulgence. This recipe takes the traditional pancake, known for its simplicity and comfort, and elevates it with the addition of zesty lemon, plump raspberries, and creamy ricotta cheese.

The origins of pancakes date back centuries, with variations found in cultures around the world. They are often associated with celebrations and special occasions. In this modern rendition, the incorporation of lemon and raspberries adds a fresh and fruity dimension to the beloved breakfast staple.

Lemon-Raspberry Ricotta Pancakes

These Lemon-Raspberry Ricotta Pancakes are a delightful combination of zesty citrus and tart raspberries. The pancakes are light, fluffy, and have a hint of tanginess from the lemon zest. The juicy bursts of raspberries throughout add a delightful sweetness and vibrant color. Served with a drizzle of maple syrup or a dollop of whipped cream, these pancakes are a breakfast treat that will leave you craving more.

Tools and Equipment

Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Difficulty: Beginner Servings: 6 Calories: 248.36 Best Season: Suitable throughout the year

Ingredients

Step-by-Step Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  2. In a separate bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, and lemon juice until well combined.

  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.

  4. Gently fold in the fresh raspberries, being careful not to crush them.

  5. Heat a non-stick skillet or griddle over medium heat. Grease it with butter or cooking spray.

  6. Use a 1/4 cup measuring cup or a large spoon to scoop the batter onto the skillet, forming individual pancakes.

  7. Cook the pancakes for 2-3 minutes on each side or until golden brown and cooked through.

  8. Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter.

  9. Serve the Lemon-Raspberry Ricotta Pancakes warm with maple syrup, additional raspberries, and a dusting of powdered sugar if desired.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 248.36kcal
% Daily Value *
Total Fat 7.52g12%
Saturated Fat 4g20%
Trans Fat 0.15g
Cholesterol 85.35mg29%
Sodium 324.13mg14%
Potassium 232mg7%
Total Carbohydrate 35.33g12%
Dietary Fiber 2.29g10%
Sugars 6.79g
Protein 9.79g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.

Note

Tips and Variations:
  • For an extra citrus kick, serve the pancakes with a lemon-infused syrup made by heating maple syrup with a squeeze of fresh lemon juice.
  • If fresh raspberries are not available, you can use frozen raspberries. Just make sure to thaw them and pat them dry before adding them to the pancake batter.
  • Feel free to add a sprinkle of powdered sugar on top of the pancakes before serving for an added touch of sweetness and visual appeal.
  • Serve the pancakes with a side of crispy bacon or a dollop of whipped cream for a complete breakfast experience.
Serving Suggestions:
  • Enjoy these Lemon-Raspberry Ricotta Pancakes for a leisurely weekend breakfast or brunch.
  • Serve them as a special treat on holidays or when hosting guests.
  • Pair them with a cup of freshly brewed coffee or a glass of orange juice for a delightful morning meal.
Allergen Information:

Lemon-Raspberry Ricotta Pancakes may contain allergens that individuals should be aware of. Here's the allergen information:

  • Dairy: This recipe includes ricotta cheese, which is a dairy product. Those with dairy allergies or lactose intolerance should use a suitable dairy-free alternative.

  • Eggs: Eggs are a key ingredient in pancakes, and this recipe is no exception. Individuals with egg allergies can explore egg substitutes like flax eggs or commercial egg replacers.

  • Gluten: Traditional pancake recipes use wheat flour. If you have a gluten allergy or sensitivity, consider using a gluten-free flour blend instead.

  • Nuts: While not a standard ingredient, some variations of this recipe may incorporate nuts for added texture. If you or your guests have nut allergies, ensure that the recipe you're following is nut-free.

Wine or Drink Pairing:

Lemon-Raspberry Ricotta Pancakes are a breakfast treat often enjoyed with a variety of beverages. Here are some pairing suggestions:

  • Freshly Brewed Coffee: The rich and slightly acidic notes of coffee complement the sweet and zesty flavors of the pancakes.

  • Herbal Tea: Opt for an herbal tea, such as chamomile or hibiscus, to balance the sweetness and add a soothing element to your breakfast.

  • Mimosa: For a brunch occasion or special celebration, pair your pancakes with a classic mimosa made with equal parts champagne and fresh orange juice. The citrusy notes align well with the lemon in the pancakes.

  • Sparkling Water: A glass of sparkling water with a twist of lemon is a refreshing and calorie-free option that won't overpower the flavors of your pancakes.

Storage and Leftovers:

To make the most of your Lemon-Raspberry Ricotta Pancakes and manage any leftovers, consider the following:

  • Immediate Consumption: Pancakes are at their best when served fresh off the griddle. Enjoy them right away for optimal texture and flavor.

  • Reheating: If you have leftover pancakes, reheat them in a toaster, oven, or microwave. The toaster or oven will help maintain their crispness, while the microwave is quicker.

  • Freezing: You can freeze leftover pancakes for later enjoyment. Separate them with parchment paper, place them in an airtight container or freezer bag, and label with the date. They can be frozen for up to three months.

  • Toppings: Feel free to get creative with toppings for your pancakes. Fresh raspberries, additional lemon zest, a drizzle of maple syrup, or a dollop of whipped cream can enhance the experience.

Keywords: Lemon-Raspberry Ricotta Pancakes, Citrus Pancakes, Berry Pancakes, Breakfast, Brunch, Pancake Recipes

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