We love pancakes in all different shapes and sizes, and this creative version from Laura Davis is no exception.
Text And Photo By Laura Davis
Pancakes are a food that transcends cultures. There are too many versions that vary from culture to culture to name them all. In North America, it is a classic breakfast food. It is for special occasions or for a weekend breakfast with family or friends. It is comfort food and there is usually memories attached. My family has spent many a Sunday making our favorite pancake recipes with maple syrup and bacon or sausages. Each person can be accommodated easily for likes and dislikes. Additions to a favorite pancake batter is as simple as sprinkling fresh or frozen berries, bananas, grated apples, nuts, granola, chocolate chips, or dried fruit over the top of the pancake while it is on the griddle. Or just plain, simple and completely delicious. The options are almost endless! It can be quite an event to make pancakes while hungry mouths are waiting to be fed.
I have come across a couple of recipes that were souffled pancakes which were basically pancakes with the egg whites separated, whipped and folded into the batter for a fluffier pancake. They were still made on a griddle. I like the idea of making a large pancake like a Dutch baby or pannekoeken (I have seen different spellings for this so forgive me if this is not correct) which is a family favorite. I have had a lot of fun making variations of a recipe I came up with. I have had some really good results along with a couple of duds. That is OK with me. It is all a part of this cooking adventure I am on. 
I am really happy with the ricotta-lemon version and hope that you will agree. It is fairly easy to make even though there is the extra step of whipping the egg whites. This could also be made in smaller pans for personal sized pancakes just like pannekoeken or Dutch babies can be. Berries are optional, but highly recommended. Frozen or fresh blueberries, strawberries, blackberries and raspberries work well. For those of you looking for an alternative to berries, a sprinkling of chopped walnuts instead of the berries is delicious. Sprinkle a few berries (or walnuts) over the top after you have put it in the pan and sprinkle turbinado (raw sugar) or brown sugar over them before baking. Serve with a light sprinkling of powdered sugar and a light maple syrup or Lyles’s golden syrup.
Lemon Ricotta Souffle Pancake with berries
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Lemon Ricotta Souffle Pancake is a fluffy, oven-baked delight with a hint of lemon, perfect for a special breakfast or brunch. Serve with berries and a drizzle of syrup for a truly indulgent experience.
Ingredients
- 3/4 cup (75 g) all-purpose flour
- 1/3 cup (63 g) sugar
- 1/2 tsp salt
- 4 eggs, separated
- 4 tbsp (60 ml) unsalted butter (2 melted and 2 for the pan)
- 2/3 cup (165 g) ricotta, whole or part-skim
- 2 tbsp (30 ml) lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- Fresh or frozen berries (optional)
- Turbinado or brown sugar (optional)
- Powdered sugar, for serving
- Maple syrup or Lyle's golden syrup, for serving
Instructions
- Preheat the oven to 375°F (190°C). Place a 10-inch iron skillet or sauté pan in the oven to preheat.
- In a medium bowl, whisk together the flour, sugar, and salt.
- In a large bowl, mix the egg yolks, drained ricotta, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, being careful not to deflate them.
- Remove the preheated skillet from the oven and add the remaining 2 tbsp of butter, swirling to coat the pan.
- Pour the batter into the skillet, spreading it evenly. Sprinkle berries or chopped walnuts over the top, if using, and sprinkle with turbinado or brown sugar.
- Bake for 20 minutes, or until the pancake is puffed and golden brown.
- Remove from the oven and let cool slightly. Dust with powdered sugar and serve with maple syrup or Lyle’s golden syrup.
Notes
- For a personal-sized pancake, use smaller pans.
- Berries are optional but recommended; they can be fresh or frozen.
- Chopped walnuts can be used as an alternative to berries.
- Sprinkle turbinado or brown sugar over the top before baking for added sweetness.
- Serve with a light sprinkling of powdered sugar and a drizzle of maple or Lyle’s golden syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12
- Sodium: 250
- Fat: 12
- Carbohydrates: 28
- Fiber: 1
- Protein: 8
- Cholesterol: 125
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Frequently Asked Questions
What makes this a “soufflé” pancake rather than a regular one?
The key step is separating the 4 eggs, beating the whites to stiff peaks, and then gently folding them into the ricotta-lemon batter. The trapped air in those stiff whites is what gives the pancake its dramatic puff when baked at 375°F (190°C) for 20 minutes.
Why does the recipe call for preheating the skillet in the oven?
Pouring the batter into an already-hot 10-inch iron skillet — with the 2 tablespoons of butter already swirled in — creates immediate contact heat that helps the edges set and puff quickly, similar to how a Dutch baby or pannekoeken is made. A cold pan will slow that rise.
What can I use instead of berries as a topping?
The article specifically recommends a sprinkling of chopped walnuts as a non-berry alternative. Both berries and walnuts get a sprinkle of turbinado or brown sugar over them before the pan goes into the oven. Serve with powdered sugar and maple syrup or Lyle’s golden syrup.
Can I make individual-sized versions of this pancake?
Yes — the article and notes both note you can use smaller pans to make personal-sized pancakes, just like pannekoeken or Dutch babies. The bake time may be slightly shorter, so watch for the edges to set and the top to turn golden.
Made this for breakfast this morning. Loved it. I did make a
blueberry sauce to go with it. YUM!
The hint of sugar on top was wonderful.
It was delicious and easy! Unless serving with something else I’d say it serves 2-3!
I made this last weekend and it was so delicious! I have some in the oven now. This will be my go to for brunch.
About 6 years ago, my then 9 year old son, carefully copied down your recipe on construction paper. He printed the picture of the white patterned plate with the single piece on it, and made me a recipe card for Father’s Day. I will always cherish it, and will remain in our family for years to come!
Thank you!
This looks great! There’s always room for another version of pancakes. This reminds me a bit of a clafoutis (which isn’t surprising after all, since they are similar to pancakes in their own right).
Thanks Sara. Clafoutis is something I have never made which I know puts me in the minority. It is on my Kitchen Bucket List! But there are way too many things on that list as is. I definitely can see how they look the same. I
Made this this morning for Sunday breakfast. It didn’t seem to me like things were combining correctly (the butter in the wet ingredients, the egg whites being folded in) but it turned out amazingly. I was blown away at how complex the flavors were and professional it tasted. Yum!
Relatively easy as well.
I am glad it worked out and that you enjoyed it. I know how it can be when you putting something knew together and it doesn’t seem quite right! Thank you for stopping by.
I love lemon-ricotta “anything”, and what a gorgeous presentation for brunch!
so delightfully fluffy and refreshing. what a super breakfast.
Love this!
I wish I had have saved some of that ricotta to make this:D
I wish I could lend you mine! I have more than I need.
this is a great idea, creative way of making beloved pancakes, I like it!
Thank you. I am working on other versions also. Makes a great afternoon snack!