Name: Strawberry Lemon Ricotto Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 16
Ingredients: 5 Tablespoon butter; 1 cup milk; 1 1/4 cup all-purpose flour; 1 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3 large egg (, yolks and white separated); 2 Tablespoon granulated sugar; 1 Tablespoon lemon zest (finely grated from about 1 lemon); 1/2 teaspoon vanilla extract; 3/4 cup ricotta cheese; fresh strawberries (, diced for serving)

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Strawberry Lemon Ricotta Pancakes are perfectly fluffy pancakes with a hint of lemon and topped with fresh strawberries.

I was seriously spoiled growing up because every single thing my mom made was made from scratch. (Hence the inspiration for this blog!)Many Sunday mornings I would help her whip up the best batch of belgian waffles ever!

It was years before I learned you could make pancakes or waffles from a box-mix, but since homemade is what I grew up with, the other stuff will never compare! The key to our homemade waffles was separating the egg yolks and whites. We would beat the whites separately and then fold them into the batter at the end.

It’s a really simple step that makes the waffles SO incredible fluffy! This recipe for Strawberry Lemon Ricotta Pancakes utilizes the same method, and just like with the waffles, it makes the fluffiest pancakes ever!

On top of the fluffiness of the pancakes, you’ve got the flavor combination of lemon and ricotta that is just amazing. If you’ve never tried ricotta pancakes before, maybe you’re feeling a little unsure. But let me tell you, one bite and you will be hooked! You just can’t go wrong with these pancakes!

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5 from 1 vote

Strawberry Lemon Ricotto Pancakes

Print Recipe

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Strawberry Lemon Ricotta Pancakes are perfectly fluffy pancakes with a hint of lemon and topped with fresh strawberries.

Course: Breakfast

Cuisine: American

Unit: cup, large, Tablespoon, teaspoon

Servings: 16

Calories: 116 kcal

Author: Lauren Allen

Ingredients

5 Tablespoons butter
1 cup milk
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs , yolks and white separated
2 Tablespoons granulated sugar
1 Tablespoon lemon zest finely grated from about 1 lemon
1/2 teaspoon vanilla extract
3/4 cup ricotta cheese
fresh strawberries , diced for serving

Instructions

Place butter and milk in a small microwaveable bowl. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
Place egg yolks, sugar, lemon zest, and vanilla in a large bowl and whisk to combine.
Whisk in the cooled milk/butter mixture until smooth. Add to the dry ingredients and stir just until combined (don't overmix!)
In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the reserved batter, just until combined.
Gently fold the ricotta into the batter (the batter will be lumpy).
Heat a large nonstick frying pan over medium heat until hot. Grease the pan with butter or cooking spray.
Measure about 1/4-cup of batter into the pan.
Cook until bubbles form on top of the pancakes, about 4 to 5 minutes.
Flip and cook the other side until golden brown, about 1 to 2 minutes more. Repeat with the remaining batter.
Serve immediately with freshly diced strawberries and powdered sugar.

Recipe Notes

Recipe adapted from Chow

Nutrition Facts

Strawberry Lemon Ricotto Pancakes

Amount Per Serving

Calories 116 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 51mg 17%

Sodium 134mg 6%

Potassium 102mg 3%

Total Carbohydrates 10g 3%

Sugars 2g

Protein 4g 8%

Vitamin A 4.7%

Vitamin C 0.6%

Calcium 6.9%

Iron 3.9%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts

Strawberry Lemon Ricotto Pancakes

Amount Per Serving

Calories 116 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 51mg 17%

Sodium 134mg 6%

Potassium 102mg 3%

Total Carbohydrates 10g 3%

Sugars 2g

Protein 4g 8%

Vitamin A 4.7%

Vitamin C 0.6%

Calcium 6.9%

Iron 3.9%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Comments

Kathleen says
March 28, 2014 at 1:19 pm
These sound really good. I’ve never had ricotta pancakes, but I like it in lasagna, so I will give it a try. I had no idea about separating the whites and yolks. I will try that too. Kathleen @ Fearlessly Creative Mammas
- Lauren Allen says
  March 31, 2014 at 1:57 pm
  Thanks Kathleen! Ricotta in pancakes is fantastic! Hope you get to try it out!
Aimee @ Like Mother Like Daughter says
March 28, 2014 at 3:13 pm
oh my goodness, these pancakes look so delicious and so beautiful too! I wish this is what I had for breakfast instead of cereal!
- Lauren Allen says
  March 31, 2014 at 1:57 pm
  Hahaha thanks Aimee…ya I wish I had these every morning instead of cereal 🙂
Becky @ Project Domestication says
March 28, 2014 at 4:28 pm
One of my favorite flavor combinations!
Summer Rumsey says
March 28, 2014 at 6:50 pm
Oh wow these look really good – I will put them on my list to be made – pinned!
- Lauren Allen says
  March 31, 2014 at 1:57 pm
  Thanks Summer! Let me know how they turn out!
Dalila G. says
March 29, 2014 at 3:50 pm
These are definitely going to be a favorite at our house.
We are famous for our Sunday mornings with family and friends. 🙂
I just think it’s all the free food……LOL!!
The separating of eggs is a wonderful idea, it really does make a difference.
Thanks Lauren!
Pinned!
- Lauren Allen says
  March 31, 2014 at 1:58 pm
  Thanks Dalila 🙂 I hope they make your friends love Sunday mornings even more!
Miles says
February 8, 2019 at 9:01 am

DELICIOUS!

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