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.

View All

Cooking Tips
More Recipes and Ideas
4.8 109
These were bleh. The ricotta created a texture that was more mushy and wet vs. flaky. I would recommend halving the ricotta at least. Taste was OK texture was off to me. item not reviewed by moderator and published
Excellent! I did not use the curd and raspberries, but instead used Ina Gartens blueberry sauce for the syrup, and it was fantastic. Great flavor combo, will make again and again. item not reviewed by moderator and published
Amazing!!!! I made these fpr Sunday Breakfast and I ate 6 of them and I generally do not lijke pancakes. I didn't change anything, the recipe is perfect as is!! item not reviewed by moderator and published
I really enjoyed this recipe. I struggled a little cooking them as the mix is a little more wet than regular pancake but they still tasted great. The second time I made this recipe I substituted greek yogurt instead of the cheese and used whole wheat flour. They still came out great and were a little easier to cook. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very tender pancakes! The ricotta makes a real difference. The balance of the sweet and tart is perfect. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published