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Lemon Ricotta Pancakes with Raspberry Preserves

  • Author: Kate Davis


Loaded with whipped ricotta and lemon zest, these soft pancakes are deliciously over the top when served with raspberry preserves.


  • 3/4 cup flour
  • 1 cup ricotta
  • 2 eggs
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 1/2 lemon juice + zest
  • 1/2 jar bonne maman raspberry preserves
  • fresh raspberries (if desired)


  1. the best way to create perfectly fluffy no-lump pancakes is to be sure to sift your dry ingredients prior to mixing in with your wet ingredients (and the ricotta is like magic for fluffiness). sift together the flour, sugar, baking powder and salt and set aside. in a separate bowl, whisk together the eggs, oil, lemon juice and zest, ricotta, and milk. meanwhile, heat a flat griddle or pan to semi-medium heat. with your whisk handy, gradually add in the dry ingredients to the wet and whisk together until smooth and most lumps are out. working in batches, spray your pan (nobody likes pancakes stuck to the pan) and spoon desired portion onto griddle. watch for the bubbles in the batter, for when they pop, it’s most likely time to flip. repeat for each set of pancakes.
  • Category: Breakfast
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