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.
Loaded with whipped ricotta and lemon zest, these soft pancakes are deliciously over the top when served with raspberry preserves.
April showers bring may pancakes. That’s how the saying goes, right? Well, being just a few days away from Mother’s Day it sure does. If you’re anything like me, you strive to make certain that your mom knows just how much you love and appreciate her on this one day (but let’s be honest–it really should be every day!) I know my mom deserves the moon for all she does, and I only hope one day I can live up to the example she’s set. So, without further adieu, here is a recipe that has been adapted from my own family recipe to include the most incredible addition of raspberry preserves thanks to the good folks at Bonne Maman, and is sure to knock mom’s socks off on Sunday. 
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Lemon Ricotta Pancakes with Raspberry Preserves
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Loaded with whipped ricotta and lemon zest, these soft pancakes are deliciously over the top when served with raspberry preserves.
Ingredients
- 3/4 cup all-purpose flour
- 1 cup ricotta cheese
- 2 large eggs
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup milk
- Juice and zest of 1/2 lemon
- 1/2 jar Bonne Maman raspberry preserves
- Fresh raspberries, for serving
Instructions
- In a large bowl, sift together the flour, sugar, baking powder, and salt. This helps ensure the pancakes are fluffy and free of lumps.
- In another bowl, whisk together the ricotta, eggs, vegetable oil, milk, lemon juice, and lemon zest until smooth.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Serve the pancakes warm, topped with Bonne Maman raspberry preserves and fresh raspberries.
Notes
For extra fluffy pancakes, ensure you sift the dry ingredients before mixing. Serve immediately for the best texture. These pancakes pair well with a dollop of whipped cream or a sprinkle of powdered sugar. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 14
- Carbohydrates: 40
- Fiber: 2
- Protein: 10
- Cholesterol: 70
Frequently Asked Questions
Can I use a different type of preserves instead of raspberry?
Yes, you can substitute raspberry preserves with other flavors like strawberry or blueberry, but keep in mind that it will alter the overall taste of the dish.
What is the purpose of using whipped ricotta in the pancake batter?
Whipping the ricotta adds air to the batter, resulting in fluffier pancakes while also incorporating a rich, creamy texture.
How much lemon zest should I add for the best flavor?
Typically, the zest of one medium lemon is sufficient to infuse the pancakes with a bright lemon flavor, but you can adjust to taste.
