Pancakes don’t have to be bland or ordinary. Let me introduce you to ricotta pancakes—a fluffy, flavorful twist on the traditional breakfast classic. These pancakes are light as a feather, thanks to the creamy ricotta cheese that adds richness to every bite. Top them off with zesty lemon curd and a medley of fresh berries for an indulgent treat that feels both refreshing and satisfying. Perfect for weekend brunch or a special occasion, these pancakes are bound to impress family and friends alike.
Reasons to try it
Why settle for your usual pancake recipe when you can make ricotta pancakes that are quick, delicious, and unique? This dish is ideal for brunches, lazy Sunday breakfasts, or even a gourmet weekday treat. Plus, it’s kid-approved; children and adults alike adore the sweet and creamy combination of layered flavors. The addition of lemon curd not only brightens the dish with its tangy sweetness but also elevates the ordinary breakfast into an extraordinary experience.
"I whipped these up for a Sunday brunch, and they were a hit! The ricotta made them so light and fluffy, and the lemon curd paired perfectly with the berries." – Happy Bruncher
Preparing Ricotta Pancakes with Lemon Curd & Fresh Berries
Making these ricotta pancakes is incredibly straightforward! Start by whisking together your wet ingredients until smooth, then gently fold in the dry ingredients. Heat up a skillet, pour the batter, and cook until golden. In no time, you’ll have fluffy pancakes ready to be adorned with lemon curd and fresh berries. This recipe blends simplicity with exquisite taste, making it a go-to for any pancake lover.
What you’ll need
To whip up these delightful pancakes, gather the following ingredients:
- 1 cup ricotta cheese (250 g)
- 3/4 cup milk (180 ml)
- 2 large eggs (100 g)
- 1 cup all-purpose flour (120 g)
- 1 tablespoon sugar (12 g)
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon vanilla extract (2 ml)
- Butter or oil for cooking
- 1/3 cup lemon curd (80 g)
- 1 cup mixed fresh berries (150 g)
- Powdered sugar or fresh mint (optional garnish)
Feel free to substitute the ricotta with mascarpone for a richer taste or use almond milk for a dairy-free version.
