Berry Pancakes With Ricotta & Maple Syrup Recipe

Name: Berry Pancakes With Ricotta & Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon; 1 pint raspberries; ⅓ cup sugar, plus; 1 tablespoon sugar; 2 cups all-purpose flour; ¼ teaspoon salt; 1 tablespoon baking powder; 1 cup ricotta cheese; 1 ¼ cups milk; 4 large eggs, separated; maple syrup, for serving

Servings: persons

1
1.
2
Working over a bowl, use a grater to zest the lemon, being careful not to remove any of the bitter white pith.
3
Cut the zested lemon into wedges, and set them aside.
4
2.
5
Add the raspberries to the bowl containing the lemon zest.
6
Stir in 1/3 c sugar, gently crushing the raspberries with a wooden spoon.
7
Set aside while making the pancake batter.
8
3.
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In a medium bowl, combine the flour, salt, 1 Tbsp sugar and baking powder.
10
In another bowl, beat the ricotta cheese with milk and egg yolks.
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Add the flour mixture to the ricotta mixture, and stir until just combined.
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Let the batter sit for 10 minutes.
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4.
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Beat the egg whites with a mixer until they hold soft peaks.
15
Next gently fold the raspberries with their juices into the batter, then fold in the egg whites.
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(You want little clumps of whites in the batter.
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The important thing is not to overmix it.
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).
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5.
20
Heat a large nonstick skillet over moderately low heat.
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Melt 1/2 T butter at the center of the skillet, where you will spoon the batter.
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6.
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Spoon the batter into the hot skillet, directly on the melted butter.
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7.
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Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about 2 minutes.
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Using a spatula, flip the pancake quickly.
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Cook until golden brown, about 1 minute longer.
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8.
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Serve finished pancake with maple syrup and lemon wedges.
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9.
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Peaches and bananas work well in this recipe.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lemon, 1 pint raspberries, ⅓ cup sugar, plus, 1 tablespoon sugar, and more.

Yes, Berry Pancakes With Ricotta & Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry Pancakes With Ricotta & Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions