Delicate and naturally sweetened, these lemon ricotta pancakes are made with honey, white whole wheat flour and then served with two-ingredient fruit syrup.
Just in time for the weekend brunch, these lemon ricotta pancakes with two-ingredient fruit syrup are to die for! They’re made with ricotta cheese, hint of lemon, and lightly sweetened with honey. They’re delicate, airy, and not condensed like your typical pancake. Secret is separating the eggs and adding the whites at the end. I love love this little trick (used it before). It gives the batter that airiness resulting in a more delicate pancake.
Each bite is pillowy soft but moist with a hint of lemon. You definitely taste the ricotta in these! Served with a simple fruit syrup consisting of frozen berries + honey. You can use your favorite berries to suit your taste.
- 3 cups frozen berries (of choice)
- ½ cup honey
- 1 cup ricotta cheese
- ⅓ cup white whole wheat flour
- 3 large eggs, yolks and whites separated
- 3 Tbsp. honey
- 2 Tbsp. unsalted butter, melted
- zest 1 lemon
- 1 tsp. pure vanilla extract
- non-stick spray for cooking
- In a small saucepan, combine the frozen fruit with honey. Optional: if you like your fruit syrup on a thicker side, add 2 teaspoons of cornstarch. Simmer over medium heat for 5 minutes, uncovered. Remove from the heat and keep warm while preparing the pancakes.
- In a mixing bowl, stir to combine ricotta cheese, flour, egg yolks, honey, butter, zest of lemon, and vanilla.
- In a separate bowl, beat egg whites with an electric mixer until soft peaks form. Add the egg whites into the pancake batter and gently stir to combine. The batter will be super airy. Do not over mix.
- Heat a large non-stick skillet over medium to medium-low heat. Coat the pan with cooking spray and when hot, use 2 tablespoons measure to scoop the batter into the pan. Cook for about 3 minutes per side or until golden brown. Reduce heat if pancakes begin to brown too quickly. Repeat with the remaining batter.
- Serve immediately with warm fruit syrup. Makes about 18 small pancakes.
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