Lemon Raspberry Ricotta Pancakes

Bright and tender lemon-raspberry ricotta pancakes are the perfect way to start a weekend brunch or impress out-of-town guests. These pancakes are light from whipped egg whites with pops of tart raspberry and lemon throughout. The ricotta lends richness and creaminess that takes pancakes to a new level.

Every time I make these pancakes for guests I end up sharing the recipe. The texture and bright flavor always get rave reviews and they are a happiness booster on slow mornings.

Ingredients

• Cake or all-purpose flour: Makes tender pancakes with just enough structure Look for fresh flour without a bitter smell
• Sugar: A touch of sweetness balances the tart raspberries Try organic cane sugar for the cleanest flavor
• Baking powder: Ensures the pancakes rise and get fluffy Always check that your baking powder is fresh
• Salt: Brings out all the flavors Use fine sea salt for even mixing
• Ground cinnamon: Adds warmth and subtle depth Choose a fragrant brand and smell it before adding
• Unsweetened almond milk: Makes the batter lighter and dairy free if needed Opt for plain almond milk with no additives
• Part-skim ricotta cheese: Brings a creamy texture and moisture Use a good quality ricotta that is not too watery
• Large eggs separated: Whipping the whites creates fluffiness Make sure eggs are fresh and at room temperature
• Grated lemon zest: Provides bright citrus aroma Wash and dry the lemon before zesting
• Lemon juice: Gives fresh tang and enhances the berry flavor Always use freshly squeezed juice
• Almond extract: Lends a delicate almond note that complements the berries Look for pure extract with no artificial flavors
• Fresh or frozen raspberries: Adds juicy pops of fruit throughout Choose plump bright berries and thaw if using frozen
• Whipped cream maple syrup and extra raspberries: These finish the pancakes beautifully Lightly sweetened whipped cream is my go to

Step-by-Step Instructions

Combine Dry Ingredients:

In a large bowl whisk together the flour sugar baking powder salt and ground cinnamon until evenly combined This ensures the rising agents are distributed for even pancakes

Prepare Wet Ingredients:

In a separate bowl whisk together almond milk ricotta cheese egg yolks grated lemon zest lemon juice and almond extract Mix until completely smooth This builds the base of your tender pancakes

Whip Egg Whites:

In a clean bowl use an electric mixer or whisk to beat egg whites until stiff peaks form but are not dry This step is key for fluffy pancakes as the air in the whites lifts the batter

Fold Batter:

Pour the wet mixture into the flour mixture Gently stir together just until moistened and a few flour streaks remain Carefully fold in whipped egg whites using a spatula to keep the air Then very gently fold in raspberries being careful not to crush them

Cook Pancakes:

Heat a griddle or large skillet over medium and lightly grease with butter or oil Pour batter by a quarter cup onto the hot surface Cook until bubbles form along the edges and tops and the bottoms are golden brown Flip carefully and cook the second side until golden Using medium heat prevents burning the delicate pancakes

Serve:

Stack the pancakes on warm plates Top with more raspberries whipped cream and a drizzle of maple syrup Serve right away for the best texture

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My favorite ingredient here is the lemon zest It gives just the right pop and freshness to cut through the richness of the ricotta Once my niece helped me zest a whole lemon and her hands smelled like summer for hours The giggle fit was icing on these pancakes

Storage Tips

Store leftover pancakes in an airtight container in the fridge for up to three days Reheat them in a toaster or oven for best texture Pancakes also freeze beautifully Stack with parchment paper between each one and freeze in a zip bag When ready to eat you can toast or microwave straight from frozen

Ingredient Substitutions

For a dairy free version replace ricotta with a vegan or almond based soft cheese or even coconut yogurt Any milk can work in place of almond milk including whole milk oat milk or soy milk If you do not have raspberries blueberries are a wonderful swap For a nut free version use vanilla extract instead of almond

Serving Suggestions

Serve these pancakes topped with lemon curd or a handful of toasted sliced almonds Plain Greek yogurt or a dollop of mascarpone also make a creamy contrast Add extra berries or even a scattering of pomegranate seeds for color

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Cultural Context

Ricotta pancakes have roots in Italian and Mediterranean breakfasts The use of ricotta brings classic Italian flavors to the familiar pancake The combination of lemon and berries highlights the fresh bright qualities that Mediterranean cuisine is known for

Recipe FAQs

→ What makes these pancakes extra fluffy?

Whipped egg whites are gently folded into the batter, producing an airy texture and light rise.

→ Can I use frozen raspberries?

Yes, both fresh and frozen raspberries work. No need to thaw frozen berries; add them directly to the batter.

→ Is it possible to substitute the ricotta cheese?

Cottage cheese or mascarpone can substitute for ricotta, but the texture and flavor will change slightly.

→ How should the pancakes be served?

Enjoy them topped with whipped cream, a drizzle of maple syrup, and extra raspberries for a bright finish.

→ What type of flour should be used?

Both cake flour and all-purpose flour can be used; cake flour yields a more tender crumb.

→ Can almond milk be replaced with another milk?

Any preferred milk, such as dairy or oat, can be used to suit different dietary preferences.