Description
These Lemon Raspberry Ricotta Pancakes are the best choice for an easy brunch or holiday breakfast and they come together with quick and simple steps. The creamy ricotta keeps every pancake soft and healthy while the lemon and raspberries add bright flavor in every bite. These fluffy pancakes are perfect for brunch parties and weekend meal prep ideas and they feel special enough for a family gathering while still being easy enough for a cozy morning at home.
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup whole milk ricotta cheese
- 3/4 cup whole milk
- 2 large eggs
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons unsalted butter
- 2 tablespoons powdered sugar
- for serving maple syrup
Instructions
- Add the flour and baking powder and sugar and salt into the bowl and meanwhile whisk the ricotta and milk and eggs and lemon zest and lemon juice together until creamy. Pour the wet mixture into the dry ingredients and fold gently until a thick batter forms. The batter should look slightly lumpy and creamy rather than perfectly smooth and the lemon zest should be unevenly scattered throughout the pale batter while small streaks of ricotta remain visible.
- Scatter the raspberries across the thick batter and fold them in gently until the berries are partially mixed and some begin to lightly break apart. Bright raspberry streaks should swirl through the pale batter while whole berries remain visible and unevenly distributed with natural pockets of fruit throughout the mixture.
- Scoop the batter into small rounds and let the pancakes cook until the bottoms become golden and tiny bubbles appear across the tops. The raspberries should soften slightly and create juicy spots while the pancake edges become irregular and lightly browned with natural homemade texture.
- Flip the pancakes carefully and continue cooking until both sides are golden with slightly uneven browning and soft centers. The pancakes should rise slightly while the raspberries become more jammy and the surfaces develop warm golden patches with visible berry pockets.
- Arrange the warm pancakes into a tall uneven stack and drizzle maple syrup over the top before dusting lightly with powdered sugar. Fresh raspberries should sit casually around the stack while the syrup drips naturally between layers and the pancakes show soft edges and fluffy texture.
Notes
Pro Tips:
- Let the batter rest for five minutes so the flour hydrates fully and the pancakes cook up extra fluffy and tender.
- Use fresh raspberries instead of frozen berries because frozen berries release extra moisture and thin the batter too much.
- Cook the pancakes over medium heat so the centers stay soft while the outside develops an even golden color.
- Add extra lemon zest right before serving for a brighter citrus aroma that balances the creamy ricotta texture.
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to three days and meanwhile keep parchment between layers to prevent sticking. Reheat the pancakes in a skillet over low heat so the edges stay soft and the centers warm evenly without drying out. You can also freeze the pancakes in a sealed freezer bag for up to two months and meanwhile separate each layer with parchment paper. For the best flavor and texture add fresh raspberries and powdered sugar only after reheating because the berries stay brighter and fresher that way.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 390
- Sugar: 14g
- Sodium: 320mg
- Fat: 16g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 105mg