Perfect Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
It’s almost impossible not to eat well in the summer. The bounty of fruits and vegetables is endless – all at the height of their flavor. We have been enjoying plums immensely, but today’s breakfast idea will pair great with just about any fruit or berry.

Lemon Ricotta Pancakes! This is the ultimate weekend breakfast if you ask me. Doesn’t fresh seasonal fruit just SCREAM for ricotta!

My first experience with lemon ricotta pancakes was during a stint working for Brad Lazarenko at Culina Restaurant. It was our Saturday brunch special. That was over 10 years ago now, but the memory of it is still rich in my mind.

Lemon Ricotta Pancakes-1

I thought making ricotta pancakes was a complicated process. At the time, at least. How could anything that good be easy? In fact, it’s ridiculously simple. Ricotta is also easily available at most grocery stores and not that expensive.  Really, anyone can enjoy this breakfast for a fraction of what it would cost in a restaurant. You can also pair the left over ricotta with fresh fruit and berries and some maple syrup or honey and turn it into an amazing dessert. See here for quick and easy recipe.

This recipe is for a smaller portion, since these are really best made fresh. If there are several of you to feed, it’s easy enough to double the recipe!

Lemon Ricotta Pancakes

for 2 or 3

  • 3 eggs, separated
  • 2 tbsp olive oil
  • 3 tbsp coconut/palm sugar  (or other dry sweetener of choice like rapadura or turbinado)
  • 3/4 cup of ricotta
  • 1/4 cup flour (I used sprouted spelt, but whole wheat or some other flour would work too)
  • zest of 1 lemon
  • 1 tsp vanilla
  • pinch of salt

Place the egg yolks, ricotta, flour  and lemon zest in a bowl. Mix to incorporate. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Use electric beaters or beat with a whisk by hand. Doing it by hand burns extra calories and builds nice arms muscles! Gently fold in the egg whites into the ricotta mixture.

In a large frying pan heat butter or oil over medium high heat. Add small amounts of batter to the frying pan creating small 3 inch pancakes. Once bubbles start to form on the surface of the batter and the bottoms are golden brown, flip and cook for 2-3 more minutes, until cooked through. The fluffiness of the eggs whites lends to the airiness of these pancakes, but also makes them more delicate to flip than a regular pancake. Be gentle.

Serve with honey or maple syrup, Greek yogurt and/or fresh fruit.

What would you top these little pancakes with? Let me know in the comments below!

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15 Responses to Perfect Lemon Ricotta Pancakes

  1. Essie Hull July 27, 2013 at 4:24 pm #

    I don’t see where you listed the liquid for the recipe. Sounds like a wonderful combination, but you referred to lemon juice (as well as lemon zest) and did not have it in the ingredients list. Thanks.

    • beyondthepeel July 27, 2013 at 6:05 pm #

      There is no liquid for this recipe. That’s why there’s so little flour. The ricotta and the egg yolk constitute as the ‘liquid’ ingredients here.

      My error on the lemon juice. No lemon juice. Recipe has been corrected. Thanks.

  2. mern July 27, 2013 at 5:34 pm #

    Yes, how about that lemon juice? If it’s the zest of 1 lemon, is it the juice of one lemon also?

    • beyondthepeel July 27, 2013 at 6:03 pm #

      My error. No juice. Thanks for catching it.

  3. Sheila July 27, 2013 at 7:48 pm #

    Sounds tasty. I plan on trying these for breakfast tomorrow. Thank you for sharing.

  4. loulew July 27, 2013 at 7:58 pm #

    Covered in fresh juicy peaches…. Yum, I know what I am having for breakfast tomorrow!

  5. mjskit July 27, 2013 at 8:55 pm #

    Love these pancakes! Looks like Sunday brunch!

  6. Elora July 28, 2013 at 4:34 pm #

    This sounds so good! I love the taste of lemon in food (well, except tea–but then I like the lemonade/tea kind ;D). I’m saving this recipe!

  7. Koko July 28, 2013 at 6:12 pm #

    Beating the eggies- LOL I love that haha. I felt like pancakes SO bad this morning….but I also felt like they needed to just magically appear, as it’s the day after my best friend’s wedding and I’m in no condition to be cooking 😉 They look great though France, and I will try this lovely ricotta lemon combo soon!

  8. Amy July 30, 2013 at 4:17 am #

    I make a candida friendly pancake syrup with butter, glycerin or stevia, vanilla, salt and cinnamon. I also just made a raspberry syrup from our fresh picked raspberries.

  9. Krisha August 13, 2013 at 8:42 pm #

    I had similar pancakes at Mark McEwan’s restaurant Fabbrica at Don Mills in Toronto. They were friggen amazing but wouldn’t give me the recipe. The only secret they gave away was that they cooked it in soda water (san pellegrino no doubt). Now that I have a ricotta pancake recipe, I might try the soda water trick and see how it goes. Thanks for posting!

  10. Amber H August 18, 2013 at 4:33 am #

    Oh man these look amazing!! I am such a sucker for breakfast food.

    Love your hubby’s expression with those eggs!!! ha ha.

    • beyondthepeel August 18, 2013 at 7:15 pm #

      Gosh I love breakfast. It might be my favorite meal of the day. Especially when it involves waking up slow…and eating pancakes.

  11. Shawna December 2, 2013 at 5:22 pm #

    I noticed that these pancakes and some of the other recipes are categorized as gluten-free, yet they use spelt flour. Is sprouted spelt gluten-free because my understanding is that spelt has gluten?

    • beyondthepeel December 2, 2013 at 6:17 pm #

      if you see this in a recipe after the ingredient flour- (I used sprouted spelt, but whole wheat or some other flour would work too), any flour would work, so rice flour, or which ever gluten free flour you like to work with. If there are other recipes you can think of on this site, let me know and I can review it to make certain.

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