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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Lemon Ricotta Pancakes with Raspberry Syrup
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
Instructions
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.
- Serve with the raspberry syrup and 100% pure maple syrup or any other fruit syrup or even honey. I like to mix the raspberry syrup with maple syrup and serve it in a little jug.
Notes
Special equipment: a griddle or a non-stick frying pan. Sieve for straining the syrup.
Nutrition Information:
Yield: 5 Serving Size: 2 pancakesAmount Per Serving:Calories: 239Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 159mgSodium: 606mgCarbohydrates: 32gFiber: 4gSugar: 8gProtein: 10g
Nutrition information is only an estimate.
More lemony recipes~
Lemon Posset (You’ll never believe how easy this one is!)
PIN FOR LATER!
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I meant to say, “…you can’t imagine how vague THE OTHERS are…”
Haha! Yes, I understand! :)
Dear Christina,
I haven’t tried the pancakes yet, but I will.
I just want to say that your recipes and instructions are the clearest I have ever seen. You can’t imagine how vague they often are, putting ingredients in the wrong order, and many have downright errors, potentially disastrous.
Yours are a pleasure to read, and the photography is beautiful!
Sincerely,
Judy C.
Oh thank you so kindly, Judy! I appreciate that you notice. Trust me, I feel terrible that many people are making recipes from sites where the author has absolutely no clue what they are doing, I see them, too! Thank you, and I’m happy you are enjoying my recipes :)
I made these at the fire station this morning and they are fantastic!! They guys loved them. One of the guys started out saying he didn’t want any because he had a stomachache…then he had 4. I loved the lemon in the pancakes, and combined with the sweet tart raspberry syrup (I made a double batch of syrup) the were paired perfectly. The guys didn’t even crack open the maple syrup…
Hahaha! I love it! It’s a stomache ache cure, Rachel, didn’t you know? :) Thanks for the note, so happy the guys loved them. Favor, can you click on the 5 stars above the print button? It helps with google. Thanks again!
Delicious! Great way to use up extra ricotta. This recipe was fresh and light.
What does one do during the pandemic? Why not try new recipes?! I made these delicious pancakes this morning and I must say this recipe is a keeper! They are light, fluffy, and have a wonderful lemon taste. The sweet raspberry sauce/syrup was a perfect touch as a topping. I made them with a 1/2 cup batter for each pancake. I am going to try using a 1/3 cup for each pancake because for me, the 1/2 cup size was too much for me as I took 2 pancakes. It is like having a dessert for breakfast. Thank you, Christina!
You’re so sweet, thank you, Marianne! I agree with everything you wrote! Could I ask a favor, though? Could you click on the 5 stars above the PRINT button on the recipe card? I’d be very grateful (it helps with google rank!) :)
More sweet than tart, these pancakes taste delicious, but their decadence without that refreshing tang meant I ate a shorter stack than usual. I’ll try to cut down on the sugar and see how it turns out, next time, because there will be a next time!
Hi! These look as though I’d have a hard time stopping with just one serving. LOVE lemon moreso than chocolate. Seems as though butter measurement is off. All other recipes I looked at used 1/4 cup at most. Don’t want to waste ingredients and effort. Thanx
No mistake, Gail! Let me know how you like them! :)
I made these for my son’s birthday breakfast and they were a hit. We love lemon and these pancakes hit the right note..
That’s a special breakfast for a special day, Elizabeth! Glad you liked them! :) Happy belated birthday to your son, too!
I’m considering these but subbing orange for the lemon and cranberry for the raspberry for a fall feeling. What do you think, Christina?
I think that sounds absolutely fabulous, Judy! I love cranberry and orange together and if I wasn’t out of the country right now, I’d be making this myself! Thanks for the great idea. :)
[…] Joe’s, which, as you can very well imagine, made me quite sad. She doesn’t like my Lemon Souffle Pancakes, because she doesn’t like the lemon in them (not to mention, I can’t whip those up […]
[…] And if you have leftover ricotta after making these cookies, you can always whip up these beauties. […]
Not all food giving animals are treated poorly. My laying hens are treated quite well. They free range, have the best of foods and water and are loved by us all. We appreciate and thank God, and our lady hens for our food. It is healthy and their poop also feeds our soil and garden. Thank you ladies!
EGGSACTLY!!! Thank you for explaining this so succinctly! :) Backyard chickens’ eggs are definitely the BEST!
awesome mouthwatering recipe..shared on my facebook and posted to my Pinterest,,,Twitter..
Thank you, Zouhair!! :)
Eww gross!
This thing has 3 types of cow secretions, and 4 chicken ovulations.
How barbaric!
Ivanka, the fact that you think it’s appropriate to leave this type of comment says more about YOU acting like a barbarian than the ingredients in this recipe, which most people find DELIGHTFUL! So sorry you’re missing out on one of life’s greatest gifts: good food. Have a better day! :)
Of course, being Italian and British Isles myself, I must now make these. Mmmmm, embryos and lactates. I will fry them up in lovely rendered lard. Barbarism is Delicious.
Seriously, while there is a case for all different kinds of dietary preferences, there is never one for being mean-spirited. Perhaps some substitution ideas would have served Ivanka’s case better. For example, I am going to try these with finely ground almond flour as I am trying to reduce my net carb intake these days. I think they will be lovely! Thanks, Christina!
Well written, Kathy! I so agree! Lovely idea and please let me know how they turn out so many others will follow your lead. :) Thank you!
First of all, you need to know that Ivanka’s comment isn’t enthusiastic, it’s downright rude, and if you don’t know how to humanely kill an animal, our conversation is over.
Good morning Christina,
I’m very hungry after seeing your spongy pancakes. Is it lunch time yet?
Zoe
Yes! Perfect for lunchtime, too!
Your pancakes look very yummy, Christina! And I LOVE raspberries :) Cheers
Thank you, Del!
Love to use my eggs in pancakes or crepes!
:)
These are very similar to pancakes my sister-in-law made for us! I loved them and definitely want to try these! ~ David
Ooh! I would love to see your photos of these, David!! Enjoy!
Funny – I did make these but never took the photo. And was just talking with my sister0-n-law last evening (we did a zoom cook and dine together) and she ends up liking your recipe better than hers! These are truly delicious – and I use the syrup recipe a lot for poached pears, peaches, apricots, or apples.
Just the thought of lemon souffle pancakes is making me crazy!!
You’ll just have to make them then, Sue! :) CC
Wow, they look delish! I think cage-free is even worse than you described. My understanding is that they are still in cages, but the doors to the cages are open, and they have access to go out, which means nothing if they choose to stay in the cage all day. Or if they go out for five minutes, they are still considered “cage-free.”
True Adair, I’m sure there are many variations of “cage-free”, but none of them are good and even “organic” doesn’t mean anything other than what they’ve been fed. :(
Those pancakes look wonderful, light and fluffy and I love the raspberry syrup. I have never seen Happy eggs in NYC, You can tell the eggs came from happy hens by the color of the color of the yolks. I always buy eggs from pastured chickens, there is a difference,
Good for you! You are right, there is a difference in many ways! ;)
Would LOVE these good eggs to make these pancakes! You already taught me about Grande Ricotta :)
Good luck, Kelli! CC
I am not a pancake fan either, but I am willing to become one, so I am going to make them.
Cathy, I think these will bring you to the other side, but if you’re going to buy ricotta, I cannot tell you how incredible the Grande brand is. You can find it at Monte Carlo deli on Magnolia in Burbank. It does only come in 3 lb tubs but it lasts about a week and there’s all sorts of things I’m sure you can do with ricotta (my favorite it eating it plain)! Closest to the ricotta in Italy that I remember!
Oh good heavens this looks too good!
Dear Christina,
I am coming to your house for breakfast! Fabulous recipe. I love pancakes and these are so different but very fluffy and look incredible. I love the syrup and the raspberries, one of my favorite berries. Love the ricotta and the lemon in the ingredients. I have never added that to my pancakes. Will have to try this the next time I get a craving for pancakes. I am going to check out your other breakfast recipes. Hope that you enjoy the Memorial Day weekend with your family.
Dottie :)
These look so delicious. And the color of the raspberry syrup is beautiful!
Made them, they are incredible !!!
Aren’t they though?! So glad you like them!! Thanks for letting me know! :) CC
These look incredible! :)
They actually taste better than they look, Hannah! CC
Gosh this sounds good
Thank you, Diane!