Lemon Ricotta Pancakes with Vanilla Sauce

Perfect Pancakes with Vanilla Sauce

We really enjoy these lemon ricotta pancakes at my house! They are something you might see at a restaurant or Bed & Breakfast. In fact, they would be perfect as a breakfast in bed.

These King Arthur pancakes are a moist, eggy pancake with a hint of lemon, served with an amazing creamy vanilla sauce. The sauce is really the best part. But, the pancakes do go pretty perfectly with it.

In order to have this as a breakfast in bed, I would probably need to get up, make and cook the pancakes and vanilla sauce, and assemble them on the plate. Then I could go back to bed and have them brought to me. Totally worth it though.

Ingredients for Lemon Ricotta Pancakes

I have a neat little ZestNest that I use for zesting lemons. Easy peasy. You can see my trusty favorite whisk in the picture too. And I love my Pyrex glass mixing bowls. I actually have two sets since I use them so much.

Making the Vanilla Sauce

The vanilla sauce is probably the easiest part of this recipe. Just add all of the ingredients to a mixing bowl and mix it up by hand. If you want to make the process a bit faster, mix it up in a blender.

If the vanilla sauce is too thick, you can use a tablespoon of milk to thin it out. Stick your sauce in the fridge until you’re ready to serve your pancakes.

Cooking & Serving the Pancakes with Vanilla Sauce

I love my griddle because it makes cooking pancakes so easy! I can easily cook six at a time and there’s nothing getting in the way so they’re easy to flip.

These lemon ricotta pancakes should only take 4-5 minutes to cook. Serve them with the vanilla sauce and enjoy!

P.S. We actually had these pancakes for dinner a few times this week since we had leftovers, and my kids and I loved it!

More Pancake Recipes:

• Baked Pancake Squares (Oven Baked Pancakes)
• Eggnog Pancakes Recipe
• Fluffy Pumpkin Cinnamon Streusel Pancakes
• German Pancakes Recipe (AKA Dutch Babies)
• Swedish Pancakes Recipe and Caramel Syrup Recipe

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Recipe from The King Arthur Flour Baker’s Companion Cookbook

Lemon Ricotta Pancakes with Vanilla Sauce

If you've never had pancakes with vanilla sauce, prepare your taste buds! These lemon ricotta pancakes with vanilla are unreal.

5 / 5 ( 1 Review )

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Serves: 12

Adjust Servings: 12

US CustomaryMetric

Ingredients

Pancakes:

• 3 large eggs separated
• 1 ½ cups buttermilk 12 ounces
• 3 tablespoons sugar
• 1 cup part skim ricotta cheese 8 ounces
• 1 ½ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons lemon zest 2 large lemons or 1/2 teaspoon lemon oil
• ½ teaspoon salt
• ¼ teaspoon nutmeg optional

Sauce:

• 1 cup part skim ricotta cheese 8 ounces
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

Pancakes

• In a large bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
• In a medium bowl, whisk together the flour, baking soda, baking powder, lemon zest, salt, and nutmeg (if using).
• In a third bowl, beat the egg whites until stiff but not dry.
• Mix the dry ingredients into the buttermilk mixture with a few quick strokes.
• A few lumps remaining are okay.
• Fold in the egg whites.
• Heat a lightly greased griddle or skillet over medium heat.
• Drop 1/4 cups of batter onto the preheated griddle.
• Cook for about 2 1/2 minutes on the first side, bubbles should rise and burst.
• Flip and cook on the second side for about 1 minute.
• Should be light golden brown.
• Serve with sauce.

Vanilla Sauce

• Mix all of the ingredients until smooth in a small mixing bowl or blender. Thin with 1 tablespoon of milk if the vanilla sauce is too thick. Refrigerate until needed.

Make Ahead

• The pancakes may be made a day ahead, cooled on a wire rack, then wrapped tightly and refrigerated. To reheat, preheat oven to 375, place pancakes on a lightly greased baking sheet, and heat for 5 minutes.

Nutrition

Calories: 181kcal | Carbohydrates: 24g | Protein: 9g | Fat: 5g | Sodium: 371mg | Fiber: 1g | Sugar: 10g