Lemon Ricotta Pancakes with Lemon Curd and Fresh Ra

Name: Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 tablespoons sugar; 1 cup ricotta cheese; 2 eggs; 2/3 cup milk; 1 lemon, zested and juiced; Butter, for griddle; 1 (11-ounce) jar prepared lemon curd; Fresh raspberries, for garnish; Confectioners' sugar, for garnish

Servings: persons

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

1
Preheat a nonstick griddle.
2
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
3
Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
4
Whisk the flour mixture into the wet ingredients until just combined.
5
Brush the hot griddle with butter.
6
For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown.
7
Repeat until no batter remains.
8
Empty the contents of the lemon curd into a small saucepan and warm over low heat.
9
Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd.
10
Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

330

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 13 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt, and more.

Yes, Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries 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!

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions