Lemon Ricotta Pancakes with Vanilla Sauce

5 / 5 (1 review)

Recipe: Lemon Ricotta Pancakes with an Amazing Vanilla Sauce!

We really enjoy these 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. 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.
lemon ricotta pancakes with divine vanilla sauce

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

lemon ricotta pancake ingredients

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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.

lemon ricotta pancakes on the griddle

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

 

Recipe from The King Arthur Flour Baker’s Companion Cookbook

The King Arthur Flour Baker's Companion The All-Purpose Baking Cookbook

Lemon Ricotta Pancakes with Vanilla Sauce

5 / 5 (1 review)
Prep Time: 15 minutes | Cook Time: 4-5 minutes
Yield: about 24 3 1/2-inch pancakes | Serves: 12

Ingredients

  • Pancakes:

  • 3 large eggs, separated
  • 1 1/2 cups buttermilk (12 ounces)
  • 3 tablespoons sugar
  • 1 cup part skim ricotta cheese (8 ounces)
  • 1 1/2 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
  • 1/2 teaspoon salt
  • (1/4 teaspon nutmeg, optional)
  • Sauce:

  • 1 cup part skim ricotta cheese (8 ounces)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Pancakes

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

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

  17. 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.
Ingredients: Cheese, Egg, Lemon
Meal Type: Breakfast, Christmas, Mother's Day, Spring, Summer, Meatless
Categories: Pancakes and Waffles, Stove Top

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