Best 4 Lemon Raspberry Pancakes Recipes

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Indulge in a delightful culinary journey with our Lemon Raspberry Pancakes, where vibrant flavors dance on your taste buds. These fluffy pancakes are infused with the bright zest of lemon and the luscious sweetness of raspberries, creating a symphony of flavors that will tantalize your senses. Each bite is a burst of citrusy freshness, perfectly complemented by the juicy burst of raspberries. Whether you prefer a classic stack of pancakes or a creative twist with our Raspberry Cream Cheese Filling, these recipes offer a delightful treat for any occasion. So, gather your ingredients, fire up the griddle, and let's embark on a flavor-filled adventure!

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-RASPBERRY RICOTTA PANCAKES



Lemon-Raspberry Ricotta Pancakes image

I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 24 pancakes.

Number Of Ingredients 13

1-1/2 cups cake or all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsweetened almond milk
1 cup part-skim ricotta cheese
3 large eggs, separated
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 teaspoon almond extract
1 cup fresh or frozen raspberries
Whipped cream, maple syrup and additional raspberries

Steps:

  • In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.

Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

LEMON & RICOTTA PANCAKES WITH RASPBERRY SAUCE



Lemon & Ricotta Pancakes With Raspberry Sauce image

I've been having this love affair with Ricotta Cheese lately. After watching Bobby Flay make some yummy Blueberry & Ricotta Pancakes, I thought I'd incorporate it in my favorite pancake....that my husband and kid hate (they don't like the lemon).

Provided by Melanie B.

Categories     Breakfast

Time 20m

Yield 12 panckaes, 4 serving(s)

Number Of Ingredients 13

1 cup frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice, freshly squeezed
1 lemon, zested
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces ricotta cheese, the freshest you can find
1/2 cup milk
1 large egg
1 tablespoon canola oil
2 tablespoons mint, freshly chopped

Steps:

  • To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
  • To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
  • Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
  • Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
  • Serve with the Raspberry Sauce and a sprinkle of fresh mint.

LEMON-RASPBERRY PANCAKES



Lemon-Raspberry Pancakes image

Make and share this Lemon-Raspberry Pancakes recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
2 lemons, zest of, grated
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon pure vanilla extract
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
toasted slivered almonds (to garnish)
unsalted butter, for griddle

Steps:

  • Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
  • Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
  • Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.

LEMON PANCAKES WITH RASPBERRY SAUCE



Lemon Pancakes With Raspberry Sauce image

Make and share this Lemon Pancakes With Raspberry Sauce recipe from Food.com.

Provided by Cake Baker

Categories     Breakfast

Time 20m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 10

1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon ground nutmeg
1 cup milk, skim
1 fresh lemon
1 cup frozen raspberries
1/4 cup sugar
1 tablespoon fresh lemon juice

Steps:

  • Pancakes:.
  • Mix together the dry ingredients.
  • Zest lemon into a bowl and then add the lemon juice and milk.
  • Add liquid to dry and stir 20 times or less (the batter should be a little lumpy, but make sure the dry ingredients are incorporated into the wet).
  • TIP: Make sure to preheat your skillet. you should be able to put a drop of water on it and have it sizzle off (not evaporate immediately or sit there on the pan for a while).
  • Raspberry Sauce:.
  • Combine the ingredients in a sauce pan over medium heat.
  • Cook until a sauce forms.

Tips:

  • Use fresh ingredients for the best flavor. This is especially important for the lemons and raspberries. Look for lemons that are brightly colored and free of blemishes. Raspberries should be plump and juicy.
  • Don't overmix the batter. Overmixing will make the pancakes tough. Mix just until the ingredients are combined.
  • Cook the pancakes over medium heat. This will help them cook evenly without burning.
  • Flip the pancakes only once. Flipping them too often will make them break.
  • Serve the pancakes warm with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.

Conclusion:

Lemon raspberry pancakes are fluffy, flavorful, and perfect for a special breakfast or brunch. They're easy to make and can be customized to your liking. Try them with different types of berries, or add a drizzle of honey or maple syrup for extra sweetness.

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