Lemon ricotta pancakes with raspberries
These are my favorite pancakes. They are very fluffy and delicate. Thanks to the creamy consistency of ricotta cheese and a small amount of flour, they literally melt in your mouth. They taste intensely lemony, which pairs perfectly with raspberries.
I’ve tested this recipe many times and in search of really fluffy lemon ricotta pancakes I’ve also made these variations:
– no baking powder and baking soda but I’ve added whipped egg whites (this is a good option for people who can detect the taste of baking powder in baked goods)
– a simple and fast version – without baking powder, baking soda and whipped egg whites, just mixing all the ingredients together in one bowl.
Both variations work well, however, the recipe below is my favorite (baking powder and baking soda, no whipped egg whites). It’s simple, fast (no whipping necessary), moist (thank you, ricotta), and very fluffy.
Making pancakes from scratch is really very simple, but here are just a few tips, how to make perfect lemon ricotta pancakes:
– It’s important to make small pancakes. There’s a lot of ricotta and very little flour, so the pancakes are quite delicate and are not as easy to flip over as traditional buttermilk pancakes (remember, melt-in-your-mouth pancakes are our goal!).
– A non-stick pan is a must, the best is a pancake pan. Since I’ve bought one, I can’t imagine making pancakes without it!
– Adding the raspberries directly on the pan and not mixing with the batter in the bowl. I also place cut in half raspberries (not whole ones) on top of the pancakes. Cutting raspberries in half (I just tear them apart with my fingers) sounds like a lot of work, but I do this while the pan is heating up. Thinnier pancakes cook more evenly. If whole raspberries are added, the surface of a pancake is uneven and pancakes can be golden (= ready) on the outside, but raw in the middle.
– The key to success is a well-heated pan and cooking the pancakes over medium-low heat, so that the pancakes can be nicely golden on the outside and have enough time to be cooked through.
– You can use frozen raspberries. They should also be cut in half, but keep them in the freezer and take them out gradually, so that they don’t thaw (their juices can stain the pancake surface too much). Alternatively, they can be completely thawed and drained. Frozen raspberries are also more sour, so you can add 1 more tablespoon sugar to the batter.
– You can use butter instead of clarified butter /ghee, but you need to wipe the pan with a paper towel after cooking each batch of the pancakes, as the regular butter burn quickly.
– To speed up the preparation you can cook pancakes in two pans simultaneously (I would be best if you’d had some experience in cooking pancakes) and keep the finished pancakes on a heat-proof plate in the oven at 80°C / 175°F.
Lemon ricotta pancakes with raspberries
- 70 g / 2.5 oz flour 7 tablespoons
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 250 g / 8.8 oz whole milk ricotta cheese
- 3 large eggs
- zest grated from 1 lemon
- 3 tablespoons sugar 35g
- 125 g / 4.4 oz raspberries
- clarified butter or ghee for frying
- In a small bowl, mix all the dry ingredients together.
- In a big bowl, whisk all the wet ingredients together (without the raspberries), until combined.
- Fold the dry ingredients into the wet ingredients. They should be just barely mixed. Do not overmix, the dough can be lumpy.
- Heat a non-stick skillet over medium-low heat (best is a pancake pan), grease it lightly with butter. While the skillet is heating up, cut the raspberries in half / break them in half with your fingers. Heat the skillet until a drop of batter sizzles slightly upon contact.
- Scoop about 1 tablespoon of the batter onto the skillet for each pancake (don’t make big pancakes, they’re delicate, flipping big pancakes can be a challenge), flatten it gently, cook for 1 minute.
- Put 4 raspberry halves on top, press them in slightly, cook for another minute.
- Flip the pancakes over and cook for about 1-1,5 minutes, until golden.
- Transfer the pancakes on a plate. Repeat with the remaining batter.
- You can use butter instead of clarified butter /ghee, but you need to wipe the pan with a paper towel after cooking each batch of the pancakes, as the regular butter burn quickly.
- The key to success is a well-heated pan and cooking the pancakes over medium-low heat, so that the pancakes can be nicely golden on the outside and have enough time to be cooked through.
- You can use frozen raspberries. They should also be cut in half, but keep them in the freezer and take them out gradually, so that they don’t thaw. Alternatively, they can be completely thawed and drained.
- To speed up the preparation you can cook pancakes in two pans simultaneously and keep the finished pancakes on a heat-proof plate in the oven at 80°C / 175°F.
- Calories count = 1 serving = ½ recipe.
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below!
Lemon ricotta pancakes from scratch – step-by-step:
This post was first published in February 2018 and updated in March 2019.
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