Best 20 Ricotta Pancakes Recipes

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Indulge in the delightful symphony of flavors and textures with our curated collection of ricotta pancake recipes. These culinary creations showcase the versatility of ricotta cheese, transforming it from a simple dairy ingredient into a key player in creating light, fluffy, and incredibly flavorful pancakes. From classic to creative, sweet to savory, our recipes offer a diverse selection to tantalize taste buds of all preferences. Embark on a culinary journey where ricotta takes center stage, elevating the humble pancake to new heights of deliciousness.

**Ricotta Pancakes with Blueberry Compote:**
A harmonious blend of sweet and tangy, these ricotta pancakes are topped with a vibrant blueberry compote. The ricotta adds a subtle richness to the pancakes, while the blueberry compote bursts with juicy sweetness.

**Savory Ricotta Pancakes with Roasted Vegetables:**
A delightful twist on traditional pancakes, this recipe combines ricotta with a medley of roasted vegetables. The result is a savory and satisfying dish, perfect for a hearty breakfast or brunch.

**Lemon Ricotta Pancakes with Honey Butter:**
Experience a delightful balance of tangy and sweet with these lemon ricotta pancakes. Topped with a luscious honey butter, these pancakes offer a refreshing and zesty start to your day.

**Ricotta Pancakes with Chocolate Ganache:**
Indulge in pure decadence with these chocolate ganache-topped ricotta pancakes. The ricotta adds a creamy richness to the pancakes, while the chocolate ganache provides an irresistibly indulgent finish.

**Healthy Ricotta Pancakes with Mixed Berries:**
Catering to health-conscious individuals, these ricotta pancakes are made with whole wheat flour and sweetened with honey. Topped with a medley of mixed berries, these pancakes offer a nutritious and satisfying meal.

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

LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 31m

Yield 2

Number Of Ingredients 12

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

Steps:

  • Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
  • Let batter sit at room temperature about 15 minutes.
  • Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g

FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Fluffy Lemon Ricotta Pancakes with Blueberry Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 10 to 12 pancakes

Number Of Ingredients 15

3 cups blueberries (fresh or frozen)
1/2 cup honey
1 heaping tablespoon cornstarch
Squeeze fresh lemon juice
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup ricotta
1/2 cup milk
1 teaspoon pure vanilla extract
2 large eggs
Zest and juice of 1 lemon
Butter and vegetable oil, for cooking

Steps:

  • For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  • Preheat the oven to 175 degrees F.
  • Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.

LEMON RICOTTA PANCAKES WITH FIGS



Lemon Ricotta Pancakes with Figs image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 14 pancakes

Number Of Ingredients 14

1 cup fresh whole milk ricotta
1 cup buttermilk, shaken
3 extra-large eggs
1/4 cup sugar
1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving
1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 tablespoons clarified butter
8 to 10 ripe figs, 1/2-inch diced
Salted butter and pure maple syrup, for serving

Steps:

  • In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
  • Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.

ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.-Brehan Kohl, Anchorage, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup part-skim ricotta cheese
3/4 cup 2% milk
1/2 teaspoon grated orange zest
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon vanilla extract
Maple syrup and confectioners' sugar, optional

Steps:

  • In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., 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. If desired, serve with syrup and confectioners' sugar.

Nutrition Facts : Calories 449 calories, Fat 19g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 654mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 1g fiber), Protein 15g protein.

FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES



Fluffy and Decadent Blueberry-Ricotta Pancakes image

These are our favorite pancakes because they are light and fluffy and have a fresh berry flavor. I learned this recipe while working for Chef Neal Fraser in Los Angeles. The secret is folding in whipped egg whites. The airy whites literally lift the batter and make the pancakes eat like fluffy clouds. This egg white technique can be applied to any pancake recipe.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

3 large eggs, separated
1 1/2 cups (355 ml) milk
1/4 cup (50 g) sugar
1 tablespoon (15 ml) pure vanilla extract
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons (9 g) kosher salt
3/4 cup (185 g) ricotta cheese, drained in a coffee filter or fine-mesh sieve
1/4 teaspoon cream of tartar (optional)
Nonstick cooking spray
1 pint (300 g) fresh blueberries or 2 cups (300 g) frozen blueberries, thawed
Pure maple syrup, for serving
Unsalted butter, for serving

Steps:

  • In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
  • In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
  • Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.

LEMON RICOTTA PANCAKES WITH LEMON CURD AND FRESH RASPBERRIES



Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries image

Provided by Bobby Flay

Categories     dessert

Time 30m

Yield 4 to 6 pancakes (2 servings)

Number Of Ingredients 13

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

Steps:

  • Preheat a nonstick griddle.
  • Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
  • Empty the contents of the lemon curd into a small saucepan and warm over low heat. 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. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

RICOTTA PANCAKES



Ricotta Pancakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 4 servings (16 pancakes)

Number Of Ingredients 8

2 cups water
1/3 cup sugar
1/3 cup honey
1 1/2 teaspoons vanilla extract
2 cups pancake and waffle mix (recommended: Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries
Melted butter

Steps:

  • Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
  • Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
  • Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

LEMON RICOTTA PANCAKES RECIPE BY TASTY



Lemon Ricotta Pancakes Recipe by Tasty image

Here's what you need: pancake, ricotta cheese, egg yolk, milk, vanilla extract, lemon zest, flour, baking powder, blueberry compote, blueberry, sugar, water, lemon juice, egg whites, sugar

Provided by Hector Gomez

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 15

1 pancake
1 cup ricotta cheese
1 egg yolk
¾ cup milk
½ teaspoon vanilla extract
2 tablespoons lemon zest
1 cup flour
1 ½ teaspoons baking powder
1 ½ cups blueberry compote
2 cups blueberry
½ cup sugar
½ cup water
1 tablespoon lemon juice
2 egg whites
2 tablespoons sugar

Steps:

  • In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
  • In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
  • Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
  • Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
  • Cook for 2-3 minutes on each side or until golden brown on the edges.
  • In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
  • Serve hot compote over stack of pancakes and dust with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 928 calories, Carbohydrate 175 grams, Fat 13 grams, Fiber 6 grams, Protein 26 grams, Sugar 64 grams

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM



Fluffy Banana Pancakes with Caramel Pecan Sauce and Ricotta Cream image

Everyone loves pancakes. In this recipe, fluffy pancakes combine beautifully with bananas, pecans and caramel sauce, and are served with a delicious ricotta cream. Perfect for breakfast, brunch, or after a light meal. Even better, most components can be prepared well ahead of time. The sliced bananas can be stirred through the batter just prior to cooking, or arranged over the top of each individual pancake as it cooks. If serving as a dessert, rum or brandy can be added to the caramel pecan sauce if you wish.

Provided by Daydream

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

6 ounces caramel candies, chopped
3/4 cup cream (light, whipping)
1/3 cup pecan halves, chopped
1 tablespoon coconut, flaked (desiccated)
1 tablespoon rum or 1 tablespoon brandy (optional)
1 cup smooth ricotta cheese
4 tablespoons confectioners' sugar (icing sugar)
2 tablespoons orange juice
1/2-1 teaspoon orange zest, finely chopped
1 cup plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 pinch salt
10 fluid ounces buttermilk
2 tablespoons butter
2 large eggs, whites and yolks separated
1/2 teaspoon vanilla essence
1 tablespoon caster sugar (superfine sugar)
2 medium bananas, peeled and sliced

Steps:

  • Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
  • Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
  • Serve warm over pancakes.
  • Can be prepared the night before, then heated in the microwave until warm.
  • Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
  • Beat with a whisk until well combined.
  • Refrigerate until ready to serve.
  • Can be prepared the night before.
  • Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
  • Place buttermilk in a 2-cup glass-measuring cup and add butter.
  • Microwave on high for 2 minutes, until butter melts.
  • Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
  • Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
  • Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
  • Batter can be prepared to this stage, the night before.
  • Beat egg whites in a clean dry bowl until stiff.
  • Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
  • Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
  • For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
  • Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
  • When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
  • When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
  • To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

Nutrition Facts : Calories 813.8, Fat 42, SaturatedFat 21.5, Cholesterol 208.1, Sodium 706.5, Carbohydrate 91.5, Fiber 3.5, Sugar 51.5, Protein 20.4

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

RICOTTA BREAKFAST PANCAKES



Ricotta Breakfast Pancakes image

These are quick and easy using a pancake mix as a base or the dry ingredients from your favorite pancake recipe. They are a nice change from traditional pancakes and a great way to use up leftover ricotta cheese. Serve with maple or fruit syrup.

Provided by BARBARALB

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 10

Number Of Ingredients 3

2 ½ cups pancake mix
2 ⅔ cups skim milk, or as needed
2 cups part-skim ricotta cheese

Steps:

  • Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 28.8 g, Cholesterol 1.3 mg, Fat 0.7 g, Protein 5.1 g, Sodium 511.1 mg, Sugar 3.2 g

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 RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE



Lemon Ricotta Pancakes With Warm Blueberry Compote image

Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.

Provided by Annacia

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

4 cups blueberries (fresh or frozen)
2 teaspoons cornstarch
1 cup sugar
1/2 cup water
1/4 cup prepared lemon curd (from 10-to-12 ounce jar)
1 tablespoon fresh orange juice
1 pinch salt
1 tablespoon butter
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 grated lemon, zest of
2 eggs, separated
1 cup ricotta cheese, preferably whole milk
1 1/2 cups milk, preferably whole
confectioners' sugar

Steps:

  • For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
  • For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
  • To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
  • To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.

RICOTTA PANCAKES WITH LEMON SYRUP



Ricotta Pancakes with Lemon Syrup image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 30 silver dollar-sized pancakes

Number Of Ingredients 14

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
3/4 cup whole milk
1 large egg, lightly beaten
Zest of 3 lemons, grated, plus more for garnish
1/2 cup (4 ounces) ricotta
Unsalted butter for the skillet
Lemon Syrup, recipe follows
1 cup sugar
1/3 cup water
Zest of 1 lemon
2 lemons, juiced
Pinch of kosher salt

Steps:

  • For the ricotta pancakes: Whisk together the flour, sugar, and baking powder in a large bowl. Whisk in the milk, egg, and zest until incorporated. Using a rubber spatula, gently fold in the ricotta.
  • Preheat a large, well-seasoned cast-iron or nonstick skillet over medium-high heat and add enough butter just to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add heaping tablespoon-sized dollops of batter, allowing enough room between each for them to spread slightly. Cook until the bubbles begin to pop and hollow out on the surface of the pancakes, adjusting the heat as necessary, about 2 minutes. Flip and cook for about 1 minute more.
  • Serve with Lemon Syrup.
  • In a small saucepan, add the sugar, water, lemon zest, lemon juice, and salt.
  • Bring to a boil and then simmer for 10 minutes. Let cool and strain.

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

I'm a firm believer that rhubarb recipes cannot be too plentiful. Here, it is featured in the sauce for lovely lemon pancakes. These are yummy for brunch.- Marilyn Rodriguez, Spark, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes (1-1/3 cups sauce).

Number Of Ingredients 11

2 cups chopped fresh or frozen rhubarb
1/2 cup water
1/3 cup packed brown sugar
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup ricotta cheese
1 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • For rhubarb sauce, combine the rhubarb, water and brown sugar in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and zest. Stir into dry ingredients just until combined. , Drop batter by 2 tablespoonfuls onto a greased hot griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned. Serve with rhubarb sauce.

Nutrition Facts : Calories 329 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 498mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.

RICOTTA PANCAKES WITH BANANA-PECAN SYRUP



Ricotta Pancakes with Banana-Pecan Syrup image

Provided by Food Network

Categories     dessert

Time 55m

Yield about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1/2 cup chopped pecans
2 small bananas, thinly sliced (3/4 cup)
1 cup cane or maple syrup
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
4 ounces ricotta, well drained (1/2 cup)
Butter or vegetable oil

Steps:

  • For the Banana-Pecan Syrup:
  • Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.
  • For the Ricotta Pancakes:
  • Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
  • Warm a serving platter in a 200 degree F oven.
  • Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.
  • Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.

ORANGE RICOTTA PANCAKES



Orange Ricotta Pancakes image

These pancakes rise up fast, like little souffles, and are best eaten right away so make sure your family is ready and waiting with their plates. The cheese flavor is subtle, but present. Although they are delicious with syrup, I actually preferred mine plain, eaten with my fingers like a little flat cupcake. I think they would also be lovely with a light dusting of confectioners' sugar or maybe even a bit of orange blossom honey. These pancakes get their incredible height and lightness from thickly beaten egg whites. To assure your whites stiffen perfectly, beat in a clean, cool metal bowl that has been wiped down with a cut lemon and then cleaned with a paper towel. This will get rid of any soap or oil residue left behind from previous uses.

Provided by Alejandra Ramos

Categories     main-dish

Time 25m

Yield 2 to 3 servings (About nine 3-inch pancakes)

Number Of Ingredients 14

1/4 cup granulated sugar
Freshly grated rind of 1/2 large orange
2/3 cup all-purpose or pastry flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk ricotta (preferably fresh)
1/4 cup sour cream
1/4 cup heavy cream
3 tablespoons freshly squeezed orange juice
1/2 lemon
3 large eggs, separated
2 tablespoons unsalted butter, plus more as needed, at room temperature
Confectioners' sugar or orange blossom honey (optional)

Steps:

  • Mash the sugar and orange zest together with the back of a spoon in a small bowl or on a cutting board. Sift together the flour, baking powder, baking soda and salt in a large bowl. Add the sugar-and-zest mixture and whisk to combine. Combine the ricotta, sour cream, heavy cream, orange juice and egg yolks with a whisk in a medium bowl. Add the ricotta mixture to the flour mixture and combine with a rubber spatula until just smooth; don't overmix.
  • Rub the 1/2 lemon over the inside of a chilled medium metal bowl, then wipe the bowl dry with a paper towel. Add the egg whites to the bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold about 1/3 of the egg whites into the batter, then add the remaining egg whites. Don't worry if there are slight streaks of egg whites in the batter. Heat a nonstick or cast-iron griddle and grease with 2 tablespoons of butter. Pour or ladle about 1/3 cup of batter onto the griddle for each pancake, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the edges come together, about 2 minutes. Slip a spatula under each pancake, flip gently and cook until the edges come together and the pancake has risen, about 1 minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve immediately. You can also add a sprinkle of confectioners' sugar or a drizzle of orange blossom honey, if desired.

PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE



Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce image

As a kid, every now and then my mom would make pancakes for dinner--we called it backwards day, and I loved the idea of it. I prefer pancakes that are moist and light and delicious. The trick is to use ricotta cheese and egg whites to lighten the batter--then you'll get nice fluffy pancakes every time. Serve these with a batch of apple compote with some golden raisin action and you'll be a winner every time.

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

5 tablespoons unsalted butter
4 Granny Smith apples, peeled and cut into 1/2-inch dice, and tossed with the juice of 1 lemon
1 whole cinnamon stick
2 star anise
1/4 cup packed dark or light brown sugar
3/4 cup apple cider
1 cup maple syrup
1 cup golden raisins
1 cup pumpkin puree (canned is okay!)
1 cup store-bought or homemade ricotta
3/4 cup whole milk
1 teaspoon vanilla extract
4 large eggs, separated
2 cups all-purpose flour
3/4 cup granulated sugar
1 heaping teaspoon baking powder
1/2 teaspoon cinnamon
Kosher salt
Unsalted butter, as needed
Powdered sugar (optional)

Steps:

  • For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cinnamon stick, star anise, and brown sugar. Cook until the apples are softened, about 4 minutes, then add the cider. Bring the mixture to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half.
  • Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.
  • For the pancakes: Preheat the oven to 200 degrees F.
  • In a medium bowl, combine the pumpkin, ricotta, milk, vanilla, and egg yolks. In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin mixture and mix gently to combine.
  • In a medium bowl, combine the egg whites with a pinch of salt. Using an electric mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
  • Using a rubber spatula, add a small scoop of the egg whites and mix it into the batter to lighten the mixture. Once combined, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly--the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
  • Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
  • Using a medium ice cream scoop or a small ladle, pour the batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open--this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Place the cooked pancakes on a sheet tray and place in a warm oven. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.

LEMON RICOTTA PANCAKES WITH BROWN BUTTER STONE FRUIT COMPOTE AND AMARETTO SYRUP



Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup image

Provided by Eric Greenspan

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

2 sticks (1 cup) unsalted butter
2 apricots, pitted and cut in quarters
2 plums, pitted and cut in quarters
1 nectarine, pitted and cut in quarters
1 peach, pitted and cut in quarters
1 cup sugar
1 vanilla bean, split
2 cups amaretto liqueur
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 cup ricotta cheese
2 large eggs
2/3 cup milk
1 lemon, zested and juiced
2 tablespoons unsalted butter

Steps:

  • For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
  • For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
  • For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
  • Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
  • Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.

LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

Provided by Travis Lett

Categories     Berry     Breakfast     Brunch     Mother's Day     Ricotta     Lemon     Shower     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 cups ricotta
2 cups mixed fresh berries
1/3 cup plus 4 tablespoons sugar, divided
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/2 cup chestnut flour
2 tablespoons baking powder
1/2 teaspoon kosher salt
4 large eggs, separated
2 tablespoons finely grated lemon zest
1 1/2 cups whole milk
Melted unsalted butter for brushing
**Ingredient info:**Chestnut flour can be found at specialty foods stores.

Steps:

  • Line a fine-mesh strainer with cheesecloth; set over a small bowl. Add ricotta to strainer and let drain for 15 minutes; set aside.
  • Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.
  • Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 tablespoons sugar, beating until peaks form. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients; whisk just to blend. Add half of the egg white mixture; fold just to blend. Fold in ricotta, then remaining egg white mixture.
  • Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. Flip pancakes and cook until browned and just cooked through, about 1 minute. Transfer pancakes to plates. Serve with berries and their juices.

Tips:

  • Use fresh, high-quality ingredients. Fresh ricotta cheese, eggs, and milk will produce the best-tasting pancakes.
  • Don't overmix the batter. Overmixing the batter will make the pancakes tough.
  • Let the batter rest for a few minutes before cooking. This will allow the baking powder to activate and produce light and fluffy pancakes.
  • Cook the pancakes over medium heat. Cooking the pancakes over high heat will make them burn on the outside before they're cooked through on the inside.
  • Serve the pancakes immediately with your favorite toppings. Ricotta pancakes are delicious with butter, syrup, fruit, or whipped cream.

Conclusion:

Ricotta pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a lazy weekend morning or a special occasion. With just a few simple ingredients, you can create a stack of fluffy, flavorful pancakes that will be a hit with everyone at the table. So next time you're looking for a new pancake recipe to try, give ricotta pancakes a try. You won't be disappointed!

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