Lemon Ricotta Pancakes With Sweet Creme Fraiche

Name: Lemon Ricotta Pancakes With Sweet Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet Creme Fraiche:; 2 cups heavy whipping cream; 2 tablespoons buttermilk; 2 tablespoons white sugar; Pancakes:; 1 cup all-purpose flour; 2 1/2 teaspoons baking powder; 1 dash salt; 1 3/4 cups ricotta cheese; 5 eggs, separated; 1 cup milk; 1/2 cup white sugar; 1 lemon, zested

Servings: persons

Sweet Creme Fraiche:
2 cups heavy whipping cream
2 tablespoons buttermilk
2 tablespoons white sugar
Pancakes:
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 dash salt
1 3/4 cups ricotta cheese
5 eggs, separated
1 cup milk
1/2 cup white sugar
1 lemon, zested

1
Mix heavy cream, buttermilk, and 2 tablespoons sugar together in a bowl. Let stand at room temperature until slightly thickened, 6 to 8 hours. Cover and refrigerate for at least 24 hours before using.
2
Sift flour, baking powder, and salt together in a bowl.
3
Whisk ricotta cheese, egg yolks, milk, sugar, and lemon zest together in a separate bowl. Whisk in flour mixture until batter is smooth.
4
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold very gently into the batter.
5
Heat a lightly oiled griddle over medium heat. Drop 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
6
Beat sweetened creme fraiche until stiff peaks form. Serve with pancakes.

1105

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: Sweet Creme Fraiche:, 2 cups heavy whipping cream, 2 tablespoons buttermilk, 2 tablespoons white sugar, and more.

Yes, Lemon Ricotta Pancakes With Sweet Creme Fraiche 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!