Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Total Time:
30 min
10 min
20 min

4 to 6 pancakes (2 servings)

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • Fresh raspberries, for garnish
  • Confectioners' sugar, for garnish

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

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    If you're looking for something different but still want to serve pancakes; you'll love this recipe! I made as written with the exception of lemon; I didn't have any but I had an orange and limes. I decided to use the orange [lime ricotta next time]. 
    These cakes were light and fluffy; they cook up very uniform and have just the right amount of sweetness. I also added some Grand Marnier to the maple syrup. I only used 1/2 of the orange so I took the other half, peeled and removed the pith from the fruit and made little orange chunks; gave them a touch of honey and served on top with a little sprig of mint and a shake of powdered sugar! WALLA!! A little magic in the kitchen with the LilKitchnWitch! Peace, Out!
    Very tender pancakes! The ricotta makes a real difference. The balance of the sweet and tart is perfect.
    These pancakes were wonderful! I stuck to the recipe but didn't use the lemon curd or raspberries. They were delicious with warm pure maple syrup. We will definitely be making this one again!
    Disclaimer: I didn't make the curd, just the pancakes, and I usually hate ricotta pancakes but needed to use up leftovers. 
    That said, these were stupendous. I followed the recipe exactly, only had to substitute orange for lemon. Divine. Not gummy. Fluffy, light, flavorful. Delicate, but still enough texture to hold up to maple syrup (which is what we used. Will be the go-to standard at home from now on.
    I was pleasantly surprised. I've never made ricotta pancakes before, but I made a veggie lasagna last night and had extra ricotta (who does that??. The recipe was quick, simple, and yielded quite a few pancakes (enough for an on the run breakfast before school, paired with Giada's mini frittatas. There was not one component of this recipe that I didn't like - lemon, nutmeg, etc. I missed vanilla though, in Bobby's recipe, but I added it to the syrup (I used Giada's honey syrup recipe instead of lemon curd. I also added cardamom pods to the syrup for extra flavor to enhance the lemon and nutmeg in Bobby's pancakes. The pancakes were so light and more flavorful than I expected. I LOVE lemon in almost anything. Some of the reviewers suggested letting the batter sit - I didn't do that this time, but I'll try that next time. My 10 and 8 year olds loved them too. These will definitely be in our regular weekend breakfast routine. It's quite a perfect recipe.
    I really liked these pancakes, although my family did not. I think the biggest thing for us was the amount of nutmeg. I think it compliments the lemon and ricotta very well but there is just way too much of it and it really overpowers the lemon. I would like to try these again with 1/4 tsp. ground nutmeg. I really did like how they were not too sweet!
    These are the most amazing pancakes I have ever eaten! Light, fluffy, lemony and just delicious. When I make these I 'lighten' them up a little sometimes by mixing sugar free pancake syrup and low sugar blueberry jam and pour it over top a dollop of the lemon curd. I can't say enough about how perfect these pancakes turn out!!
    These are fabulous pancakes! After barely mixing the batter I let it sit while the electric skillet heated to 375. The texture of the pancakes was perfect -- crisp and light. I put fresh raspberries into the batter and saved a few for the top. I'm glad I read the comment about using maple syrup instead of lemon curd as I didn't have any curd. Next time I'll try it with the curd but it really doesn't need it.
    Absolutely FABULOUS! Was looking to use up some ricotta and found this recipe....I'll never use another! I did have to tweak it a bit as I don't buy cows milk and I didn't have a lemon. Alternatively I used a combination of coconut milk & almond milk in place of cows milk and 5-6 drops of lemon essential oil in place of the lemon zest/juice. I also added some chia seeds & hemp hearts to add some extra protein and omega 3's & 6's! They were absolutely delish...and my 3 & 18 month old ate them! Bonus! Thanks for a new family tradition recipe! :
    Excellent light and fluffy. I worried about 1T of baking powder thought maybe it was a misprint but that is probably what makes them so fluffy. I let the batter sit for about 15 minutes while I prepared other parts of the breakfast. This may have helped the baking powder work. I also substituted blueberries since I was able to pick some fresh ones that morning. I added them to the lemon curd at the very end of heating it. I thinned the curd a litte with simple syrup just so it had a syrup consistency. Thank you, Bobby for another great recipe to add to my collection.
    Wow! I love these pancakes! They have an incredible taste, very light and I will make these again. My only issue is they were flat. Definitely not fluffy like the picture. I later realized the recipe didn't include baking soda, so I will add some the next time I make these.
    Double this recipe! I did not use the lemon curd, because I made the raspberry sauce from Ina Garten. I made them smaller in size because we had many other items to eat. My guests took all of the leftovers home, so I can't comment on how they reheat. Family said that they were the best pancakes ever!
    These were delicious. I did not have lemon curd or raspberries, so I melted down raspberry preserves and added a little lemon zest and lemon juice to it instead and it was great. I will definitely be making these again.
    I had never had a ricotta pancake or lemon curd, so both were new to me. These were really easy to make and everyone enjoyed them. They are a nice change in flavor from a standard pancake recipe and I will make them again. I followed the recipe exactly and made about 9 pancakes out of the batter.
    Wonderful!! I live in Italy and don't always have access to a decent pancake mix or american baking powder, but this recipe meshed with the italian counterparts beautifully. The fam loved it!
    I tried this recipe to use up some leftover ricotta I had in the fridge. There wasn't quite enough cheese so I topped up the measure with applesauce and the results were great. These were the lightest, fluffiest pancakes I've ever tasted. I did find the lemon flavour less discernable while the pancakes were hot but when they had cooled down, the flavour was like candied lemon. Super! Will definitely make these again.
    Yes, these are light and fluffy and yes, they yield three times more than expected; but, I believe that is because there is a mistake in the amount of Baking Powder. I believe it should be one teaspoon and not one tablespoon. Other than that, these are really tasty and the nutmeg and lemon make the kitchen smell like Christmas morning. To the keepers of this web site, if you correct the recipe, go ahead and up my rating to five stars.
    This was awesome! I was actually looking for a different recipe so I added the raspberries to the batter slightly before flipping them. Also, I am lactose intolerant, but no worries. I used lactaid milk and low fat ricotta cheese and was in food heaven.
    This recipe is excellent, and the pancakes taste SO delicious with the lemon curd! The first time I tried the recipe, I was visiting my daughter in Minnesota, and it worked beautifully. I tried it again here in Utah and it was a bit too runny. I recommend adding a couple of extra tablespoons of flour if you're at high altitude. I'm glad this is a bit labor intensive,( probably my fault as I also make my own ricotta, so have to make the curd and the cheese the night before, so I won't make it too often.  
    We recently found a very easy recipe for ricotta cheese (just a gallon of milk and a quart of buttermilk, heat till it separates, drain as you do yogurt...so used homemade ricotta (whole milk as well.  
    We used Ina Garten's recipe for lemon curd, and it was easy to make. Her recipe is the one where you process the sugar and lemon rind together and then mix everything before cooking it
    Really good, used whole-milk ricotta for maximum flavor. My rogue husband added fresh raspberries to the batter, worked really well. Don't need nearly as much lemon curd as described, very sweet and a very little goes a long way.
    These are the lightest pancakes I've ever tasted. Love the bightness of the lemon flavor. Goes together very quickly. Destined to become a new breakfast standard at our house.
    So good! If pumpkin pancakes are a fall tradition, these should be the go-to for spring. After the first griddle full, I added a bit more flour and made them smaller so that they turned more easily, but this a great recipe.
    This review is for the pancake portion of the recipe -- we didn't have lemon curd or raspberries, so we just used maple syrup on top (tasted great with the lemon flavor of the pancakes. We almost didn't make this because the yield is stated as '4 to 6 pancakes' and that just seemed like a small amount for the extra effort involved. No worries! The yield is wrong -- it made 12 pancakes, using a generous 1/4 cup measure for each. Surprising for just 3/4 cup of flour! The taste is just amazing -- the nutmeg and lemon really combine nicely, and the ricotta adds a great, light texture. We followed the pancake portion of the recipe exactly and made no changes; it was truly delicious and we will make these pancakes again and again!
    I made the pancakes exactly as written. They are DELICIOUS. There is no need for any topping at all, although I had some leftover blueberries so I made compote for a topping. I can't stop eating these... I'll have to make another batch soon! I'm going to try freezing leftovers also (leftovers... ha... only if I double the recipe first!
    All my life, I have been using the pancake recipe passed on through my family..until now..I am blown away by these pancakes!!!! They were simply the best tasting pancakes I have ever made! Even my father, who has grown up on his family recipe, has switched to these! I had to use up leftover ricotta and stumbled upon this recipe. The only change I made was I used an orange instead of a lemon. Awesome. Light, fluffy, and so easy to make. These are now my go to recipe!
    I wanted to use up the half-tub of light ricotta I had left from last week's lasagna, so I gave this recipe a try. It was very easy to make, and the results were fantastic. The pancakes look gorgeous (they're perfect little rounds! and they taste awesome on their own! I ate two straight of the griddle and had to stop myself from eating more. I followed the recipe for the pancakes exactly (minus the butter on the griddle and skipped the toppings. Using my 1/4 cup measure I got ten pancakes, and it's awesome that each one contains five grams of vegetarian protein and 17% of my RDI of calcium! These will go into heavy rotation in my eating plan!
    Light, fluffy, and moist! I served mine with maple syrup and my very picky daughter loved them. Thank you!
    These pancakes are absolutely delicious! Light and fluffy! The curd makes it a little too sweet for me so I used maple syrup instead. Definitely saving to my recipe box.
    I made these using gluten-free flour, and they came out great! I substituted a quick blueberry compote in place of the lemon curd, and enjoyed the contrast in flavor with the lemon in the pancakes. Highly recommended! And a good way to use up extra ricotta.
    I have dreams about these pancakes, they are so beautifully light and fluffy - the lemon curd takes it to a whole nother level!
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