Light and fluffy lemon ricotta pancakes drizzled with raspberry syrup. The ricotta adds a rich, fluffy texture and combined with the beaten egg whites makes pancakes that are light as air.
My sweet friend Tiffany, Food Finery, invited me to her house to make homemade ricotta cheese and pasta. My husband gave me a pasta attachment for my KitchenAid mixer and we broke it in by making linguine. My daughter wanted to have Linguine and Clam Sauce for dinner, so I decided to use the ricotta cheese the next morning in pancakes.
I searched for a great ricotta pancake recipe, and the recipe on the William Sonoma website got rave reviews. I altered the recipe by blending the ricotta with the other liquid ingredients in the blender so it was nice and smooth. I increased the ingredients so the recipe would make enough pancakes to feed my crowd. The original recipe called for cake flour and I made my own cake flour by combining corn starch with the flour.
Although there are several steps and plenty of dishes required to make these pancakes, all the steps are easy and I loved these pancakes. The bright lemon flavor and light fluffy texture is a perfect match for the sweet/tart raspberry syrup. It’s like adding a little sunshine to your morning.
We had a few left over that I ate the next morning for breakfast and they reheated very well and were still light and fluffy.
adapted from William Sonoma
Ingredients
- 2 cups all purpose flour*
- 1/4 cup cornstarch*
- 1 tablespoon baking powder
- 1/2 teaspoon salt, divided
- 1 1/2 cups ricotta cheese
- 1 1/2 cups milk
- 5 eggs, separated
- 1/2 cup sugar
- Zest and juice of 1 lemon
Directions
- Preheat griddle to 325º. (This is a thick batter and needs to cook at a slightly lower heat, because they brown up quickly.)
- In a large bowl, whisk together the flour and cornstarch until well combine; whisk in baking powder and 1/4 teaspoon of salt. Set aside.
- In a large bowl, beat the egg whites until frothy. Add the remaining 1/4 teaspoon salt and continue beating until soft peaks form.
- In blender jar add the ricotta, milk, egg yolks, sugar, lemon zest and juice and pulse until smooth. Add to flour mixture and mix until just combined.
- Using a rubber spatula, gently fold the beaten egg whites into the pancake batter.
- Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Repeat with the remaining batter.
- Makes 18 to 20 pancakes.
- *The original called for cake flour
Note: We used the Epicurious ricotta recipe and had to add twice as much vinegar to get it to form a curd. If you’re were using it in a savory dish (Tiff used her’s in a brown butter pasta sauce) you’ll want to add 3-4 teaspoons of salt. I didn’t add any salt to the ricotta I used in the pancakes.
More breakfast recipes you might like:
Cornmeal Lemon Ricotta Waffles with Strawberry Rhubarb Compote, Barbara Bakes
Bananas Foster Coconut Pancakes, Barbara Bakes
Healthy Whole Grain Waffles, Our Best Bites
Orange Pancakes with Berry-Orange Sauce, Iowa Girl Eats
Chocolate Pancakes With Strawberry Syrup, Sweet Basil
Blogger Disclosure:
Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!
Don’t miss out on a new recipe. Subscribe to Barbara Bakes by Email
Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!
I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
Perfect pancakes and goregous flavor!
Cheers,
Rosa
i’M A SUCKER For a fluffy pancake, but even more so when lemon is involved.
I adore ricotta pancakes, and these are so fluffy, might have to make a batch this weekend!
totally sending these over to Josh as a hint for Valentine’s Day
Take care friend!
These look perfect…
I have never made a recipe from Williams Sonoma that didn’t turn out. They rock!
xxoo,
RMW
Sound yummy! I don’t know how you find the time to do all you do.
Oooo…. looks so good. Love the use of ricotta here, and your photo is making my tummy grumble!
I’ve got a lovely recipe for lemon ricotta pancakes too and I always serve them with blueberries. It is time for a change. These look and sound fabulous; I would eat them for dinner!
They look so light! The raspberry sauce looks so tempting! Yum!
~Judy
i have never put ricotta in pancakes, but these look DELICIOUS!! must try soon!
Perfect pancakes, lemon must give them a wonderful flavor.
These look delicious…I was wondering did you use the raspberry sauce recipe from the Williams Sonoma site?
No, I actually bought the Kodiak Raspberry syrup from Costco. But I’m sure homemade would be even better.
Thanks for such a quick response…I’ll have to look for that next time I’m there!! =)
They are so soft and fluffy! A great weekend breakfast.
My pancakes, no matter what I add to them or not, never turn out as fluffy and light as yours. I love the combo of ricotta and lemon with a raspberry sauce. This pancake recipe is a keeper!
What a delicious plate of pancakes and this would be perfect for Valentine morning.
I have ricotta and no excuse not to make these for breakfast. RIght?
Thanks for a delicious looking recipe.
These sound so very tempting! Must say I’ve never had ricotta pancakes but I can’t wait to try.
Your pancakes are perfect, I love your griddle it looks so good to cook on.
Those look positively fabulous Barb!
These look so delicious!
Gorgeous! Wow! I am so making these! I love the ricotta and lemon combo and these are stunning! (but I will not make my own ricotta!)
Simply DeeeeLISH! X
My sons do not like lemon flavor. But I am intrigued about the ricotta. I think I may try these with blueberries. And definitely for dinner. If I am going to do all that separating and whipping, it will be for a dinner. Looking forward to it. Especially with Lent coming on. Pancakes for dinner anyone?
I love pancakes for dinner. Blueberries sound like a great addition.
Gorgeous! Craving some ow GF! xoxo
Barbara – these look incredible – so totally light and that topping looks perfect. I love the combination of ricotta and lemon, but never would have thought of them in pancakes. Definitely looks like a worthwhile weekend project!
I had lemon ricotta pancakes at a restaurant a few years ago, and vowed to make them at home. But I haven’t yet. Yours look beautiful – I need to try them!
You give new meaning to the word fluffy. Absolutely gorgeous pancakes Barbara, and with ricotta which is an ingredient I love to use in the kitchen!
Could those look (or sound) any more perfect?? I will be trying these for sure!