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Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries Recipe

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

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Average Rating:

Total Reviews: 96

Showing 11-20 of 96

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  • on May 14, 2012

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    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.

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  • on April 14, 2012

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    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.

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  • on March 29, 2012

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    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!

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  • on February 19, 2012

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    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!

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  • on January 15, 2012

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    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!

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  • on December 17, 2011

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    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!

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  • on November 08, 2011

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    Light, fluffy, and moist! I served mine with maple syrup and my very picky daughter loved them. Thank you!

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  • on October 08, 2011

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    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.

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  • on September 21, 2011

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    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.

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  • on June 07, 2011

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    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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