PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Make breakfast extra special with easy lemon ricotta pancakes topped with sweet cherry preserves.
Mother’s Day is just under a month away!
Instead of dealing with the chaos of brunch out, why not give Mom a little bit of serenity at home with a super fancy breakfast in bed? Say it with homemade with my super easy Lemon Ricotta Pancakes with Cherry Preserves. 
For the pancake topping, I paired the lemon ricotta pancakes with cherry preserves from Bonne Maman. The sweet preserves with a hint of tart are the perfect compliment to this dish. Don’t forget to add a dusting of powdered sugar and some maple syrup if you’d like!
Bonne Maman preserves are made with natural ingredients and high-quality fruit that is Non-GMO Project Verified. Their preserves and jellies are crafted from traditional French recipes and there’s never any high fructose corn syrup, artificial coloring or preservatives added.
Make sure to check out Bonne Maman’s sweepstakes for a chance to win a 12-piece Le Creuset cookware set and more!
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Cherry and Lemon Ricotta Pancakes
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fluffy ricotta pancakes get a bright lift from lemon zest and juice. Sweet cherry preserves add the perfect touch.
Ingredients
- 1 cups (237 ml) milk
- 1 cups (237 ml) ricotta cheese
- 6 egg yolks + 6 egg whites
- 1/2 tsp vanilla extract
- 1/4 cups (59 ml) sugar
- 1 lemon (juiced and zested)
- 1 cups (237 ml) all-purpose flour
- 1/2 cups (118 ml) cake flour
- 1 tbsp baking powder
- 1/4 tsp salt
- Butter
Instructions
- Whisk together milk, cheese, egg yolks, vanilla, sugar, and lemon juice and zest in a large bowl.
- Add flour and baking powder until just combined.
- In a small bowl, whisk egg whites until soft peaks form; add salt.
- Gently fold the egg whites into the ricotta mixture.
- Heat a griddle or non-stick pan over medium heat and butter it.
- Ladle about 1/3 cup of batter onto the griddle to create one pancake. Flip when bubbles form on top. Cook for about 1-2 minutes per side.
- Repeat until all batter is used.
- Serve with cherry preserves.
Notes
- For extra fluffy pancakes, let the batter rest for 10-15 minutes before cooking.
- Substitute 1 cup of plain yogurt for the ricotta cheese for a tangier flavor.
- Store leftover pancakes in the refrigerator for up to 3 days and reheat in a toaster or pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Italian
Nutrition
- Serving Size: 3 pancakes
- Calories: 300
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 10
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of fruit preserve instead of cherry?
Yes, you can substitute cherry preserves with other flavors like raspberry or apricot, but make sure they have a similar sweet-tart balance to complement the lemon ricotta pancakes.
What can I use instead of ricotta cheese in the pancake batter?
If you don’t have ricotta cheese, you can use cottage cheese or even cream cheese, but you may want to adjust the liquid ingredients slightly to achieve the desired batter consistency.
How should I adjust the recipe if I want to make these pancakes gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend, ensuring it is a 1:1 substitute for best results in texture and flavor.
