Lemon Ricotta Pancakes with Raspberry Syrup (Lemon Soufflé Pancakes)

Name: Lemon Ricotta Pancakes with Raspberry Syrup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Cuisine: American
Ingredients: 3/4 cup (170 g) unsalted butter (good quality); 1 cup (235 ml) buttermilk; 1/4 cup (28 g) brown sugar; 2 Tbsp sugar; 1/2 to 2 Tbsp grated organic lemon zest (depending on how much lemon taste you prefer); 3 Tbsp freshly squeezed lemon juice; 4 large good quality eggs, separated (yolks in one bowl, whites in another); 1 cup (225 g) ricotta cheese; 1 1/2 tsp vanilla extract; 1 3/4 cups (255 g) good quality all purpose/plain flour; 1 1/2 tsp baking powder; 3/4 tsp salt; 1 cup (140 g) fresh or frozen raspberries; 1 tsp lemon juice; 1/2 cup (115 g) sugar (or more or less to taste)

August 16th, 2020 | 55 Comments

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Lemon ricotta pancakes with raspberry syrup is truly a breakfast worth of your best china, however, you can just use paper plates, as long as you make them! They’re so light and delicious you can even make them for dessert!

Originally published on May 23, 2014.

These lemon ricotta pancakes with raspberry syrup will make a pancake lover out of anyone. I’m not a huge pancake fan, in fact, when I make regular pancakes for my family I rarely ever eat any myself–except when I make these.

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It’s not that I don’t like pancakes, I just don’t usually eat them, much the same as I am with ice cream (strange, I know). That said, the first time I tried these pancakes was many years ago at the Hotel Bel-Air. I think the only reason I ordered them is because they were the least expensive item on the breakfast menu (I’m totally serious).

Despite this, I was not disappointed! I’d never had such delicious, light, fluffy pancakes in my life! The lemon ricotta pancakes were served with some sort of fruit sauce and I can tell you, it was heavenly!

Some time later, I was looking through my recipe binder and came across a recipe I had cut out of a magazine years before for “Lemon Soufflé Pancakes.” They sounded exactly like the lemon ricotta pancakes I’d had at the Hotel Bel-Air, so I gave the recipe a try. Well, guess what? They were just as delicious and light as the ones I’d eaten at the high-end restaurant (of course, I made a few tweaks, as usual.)

If you try these pancakes and they don’t become one of your family’s favorites, I’d be very surprised.

They’re perfect for a special occasion, or just when you have a little extra time to make a normal day more special! No fancy china, or place settings, just a delicious treat!

No time for these sumptuous pancakes? Make these buttermilk pancakes which are quicker,
but are still light and fluffy and taste fantastic!

Good quality eggs are important in recipes like these lemon ricotta pancakes. Did you know that “cage-free” hens doesn’t mean what we think it means? Cage free simply means that the chickens are not in cages, but they can still be living in cramped quarters inside a building. “Pasture raised” is a better label to look for. Learn about the different categories so you can be well-informed about your egg purchasing.

Lemon Ricotta Pancakes with Raspberry Syrup
(Lemon Soufflé Pancakes)

Recipe slightly adapted from an unknown magazine cut out – sorry I can’t give credit to the proper source
Makes about 20 medium size pancakes

Raspberry Syrup Ingredients:

1 cup (140 g) fresh or frozen raspberries
1 tsp lemon juice
1/2 cup (115 g) sugar (or more or less to taste)

Pancake Ingredients:

3/4 cup (170 g) unsalted butter (good quality)
1 cup (235 ml) buttermilk
1/4 cup (28 g) brown sugar
2 Tbsp sugar
1/2 to 2 Tbsp grated organic lemon zest (depending on how much lemon taste you prefer)
3 Tbsp freshly squeezed lemon juice
4 large good quality eggs, separated (yolks in one bowl, whites in another)
1 cup (225 g) ricotta cheese
1 1/2 tsp vanilla extract
1 3/4 cups (255 g) good quality all purpose/plain flour
1 1/2 tsp baking powder
3/4 tsp salt

Special equipment: a griddle or a non-stick frying pan. Sieve for straining the syrup.

To Make the Raspberry Syrup.

Place all ingredients in a small pot and simmer for about 8 minutes, remove from heat.

Strain if desired.

To make the lemon ricotta pancakes

In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice.

Stir over low heat until mixture is hot (do not boil.) Remove from heat.

In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.

To the mixture in the pot, add the ricotta and vanilla.

Then add the egg yolks, and whisk until smooth.

In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture.

Whisk gently until incorporated, but do not over mix.

Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix.

Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes.

Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked.

Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately. Pour the raspberry syrup on the pancakes or make a mixture with 100% pure maple syrup. You can use any other fruit syrup, fresh fruit or even honey to top these beauties.

I like to mix the raspberry syrup with maple syrup and serve it in a little jug.

Who needs the Hotel Bel-Air? Now you can make these lemon ricotta pancakes in your kitchen!

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fork with lemon ricotta pancakes — They’re so light and fluffy!

Lemon Ricotta Pancakes with Raspberry Syrup

Yield: 10 large pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

The lightest, fluffiest pancakes with a citrus flavor. Special enough for dessert!

Ingredients

Raspberry Syrup Ingredients:

1 cup (140 g) fresh or frozen raspberries
1 tsp lemon juice
1/2 cup (115 g) sugar (or more or less to taste)

Pancake Ingredients:

3/4 cup (170 g) unsalted butter (good quality)
1 cup (235 ml) buttermilk
1/4 cup (28 g) brown sugar
2 Tbsp sugar
1/2 to 2 Tbsp grated organic lemon zest (depending on how much lemon taste you prefer)
3 Tbsp freshly squeezed lemon juice
4 large good quality eggs, separated (yolks in one bowl, whites in another)
1 cup (225 g) ricotta cheese
1 1/2 tsp vanilla extract
1 3/4 cups (255 g) good quality all purpose/plain flour
1 1/2 tsp baking powder
3/4 tsp salt