Raspberry Lemon Ricotta Pancakes Recipe

Name: Raspberry Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup All-purpose Flour; 1 Tablespoon Baking Powder; 3 Tablespoons Granulated Sugar; 1/4 teaspoons Kosher Salt; 2 Large Eggs; 3 drops Lemon Essential Oil (See Note For Substitution); 2 Tablespoons Vegetabel Or Canola Oil; 3/4 cups Ricotta Cheese (Greek Yogurt May Be Substituted); 2/3 cups Whole Milk; 1 teaspoon Vanilla Extract; 1 cup Frozen Or Fresh Raspberries; 100% Real Maple Syrup, Butter, Fresh Raspberries, For Topping

Servings: persons

1-3/4 cup All-purpose Flour
1 Tablespoon Baking Powder
3 Tablespoons Granulated Sugar
1/4 teaspoons Kosher Salt
2 Large Eggs
3 drops Lemon Essential Oil (See Note For Substitution)
2 Tablespoons Vegetabel Or Canola Oil
3/4 cups Ricotta Cheese (Greek Yogurt May Be Substituted)
2/3 cups Whole Milk
1 teaspoon Vanilla Extract
1 cup Frozen Or Fresh Raspberries
100% Real Maple Syrup, Butter, Fresh Raspberries, For Topping

1
Note: If you don't have lemon essential oil, you can use the zest of 1 lemon plus 1 teaspoon lemon juice.
2
In a medium bowl, whisk together flour, baking powder, sugar and salt. Set aside.
3
In a large bowl, whisk together eggs, lemon essential oil, oil, ricotta, whole milk and vanilla until combined. Add dry ingredients to wet and stir to combine. Do not over-mix. The pancake batter should be lumpy. Fold in the raspberries.
4
Preheat a griddle or large nonstick skillet over medium heat. Once hot, spray with nonstick canola oil spray and pour 1/4 cup batter onto griddle. Do not overcrowd pan. Work in batches if you must. Cook for 3-4 minutes or until bubbles begin to form. Flip pancakes and cook for an additional 2-3 minutes. Remove from heat and transfer to a plate for serving.
5
Top = pancakes with butter, 100% real maple syrup and fresh raspberries. Enjoy!

6904

kcal

Calories

Fat

1719

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 12 ingredients. The key ingredients include: 1-3/4 cup All-purpose Flour, 1 Tablespoon Baking Powder, 3 Tablespoons Granulated Sugar, 1/4 teaspoons Kosher Salt, and more.

Yes, Raspberry Lemon Ricotta Pancakes 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!

Raspberry Lemon Ricotta Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions