Ricotta & Lemon Pancakes with Vanilla Sauce

Lemon and Ricotta Pancakes

These Ricotta & Lemon Pancakes with Vanilla Sauce are incredible! Light, fluffy, and amazing flavor! The Loon took one bite and yelled out: “Are you kidding me?” They are truly magical. And what’s great is that you can easily make the pancakes the day before you serve them. Just wrap them in foil. Then, before serving, heat your oven to 375F, then place the pancakes on a greased baking sheet and heat for 5 minutes. Talk about a crowd-pleasing brunch dish. Wow! 100% Loon Approved!

 

Ricotta & Lemon Pancakes with Vanilla Sauce
 
Prep time
Cook time
Total time
 
The hint of lemon, mixed with the ricotta cheese, cinnamon, nutmeg and maple bring these to incredible levels. The soft peaks of the eggs whites make these pancakes amazingly light, yet so flavorful. And the vanilla sauce brings it all together!
Author:
Recipe type: Brunch
Cuisine: Brunch
Serves: 35 mins
Ingredients
  • FOR THE BATTER:
  • 3 large eggs, separated
  • 1½ cups of buttermilk
  • 3 tablespoons of sugar
  • 1 cup of ricotta cheese
  • 1½ cups unbleached-all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons lemon zest
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • FOR THE SAUCE:
  • 1 cup ricotta cheese
  • ½ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Instructions
  1. MAKE THE PANCAKES:
  2. In a medium mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, lemon zest, nutmeg and salt.
  4. In a third bowl, beat the egg whites (I use an electric hand mixer), beat the egg whites until stiff peaks start to form.
  5. Mix the dry ingredients into the buttermilk mixture with a few quick strokes. A few lumps remaining are okay.
  6. Fold in the egg whites.
  7. Pour in a little oil into a medium sized non-stick skillet...or griddle.
  8. Once hot, drop about ¼ cup of the batter on the skillet/griddle.
  9. Bubbles should rise...cook for about 1 & ½ minutes and then flip.
  10. Cook for about another minute on the 2nd side. Pancakes should be light golden brown.
  11. Remove...place each cooked pancake on a cookie rack on a baking sheet and keep warm in a 220 F oven.
  12. MAKE THE SAUCE:
  13. Mix all of the ingredients until smooth in a small mixing bowl. For super smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon of milk if the sauce is too thick.
  14. ASSEMBLE THE PANCAKES:
  15. Place one pancake on a plate, then add a layer of the sauce. Repeat.
  16. Top with slice of butter and warm maple syrup (optional)
  17. Serve with fresh berries (optional)

2 Comments

  • Loving the idea of a ricotta vanilla sauce. I’ve never made pancakes with the addition of something like that before so this is an idea and recipe I will be trying.

    • Reply August 22, 2015

      krislongwell

      Hi Thalia! I hadn’t either, and thought it would work well, and I gotta say, these pancakes were about the best we’ve ever had. Wesley literally flipped! Hope all is well with you!! Kris

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