These Ricotta Pancakes with Creamy Lemon Sauce are pillowy, creamy and delicious — a lovely twist for weekend brunch.
Pancake experimentation — the possibilities are endless.
I usually stick to my classic pancake batter, but after a breakfast at Granger and Co in Kings Cross where I enjoyed ricotta hotcakes with banana and honeycomb butter, I wanted to recreate that light, ricotta-rich texture at home. My goal was to make ricotta pancakes that are creamy without being heavy or overly eggy.
Many ricotta pancake recipes can feel dense because the ricotta and too much flour produce a thick batter. Instead, I prefer a slightly thinner batter and fold in whisked egg whites for lift. I use just two eggs (separated) to avoid an eggy flavor while still getting volume. The result is tall, fluffy pancakes that remain creamy inside.
Now to the lemon sauce. Think of it as a lighter, creamier lemon curd crossed with a silky custard. It comes together in one pan with eggs, butter, lemon zest and juice, honey and double cream. Heat and stir until it thickens, then strain — done in about five to six minutes. The bright, creamy sauce balances the ricotta pancakes beautifully.
For the pancake batter, combine ricotta, milk, egg yolks and vanilla. The mixture may look a bit lumpy from the ricotta, which is fine. Stir in the flour, baking powder and a pinch of salt. Whisk the egg whites separately until stiff, add a couple of tablespoons into the batter to loosen it, then gently fold in the remaining whites to keep the batter airy. Cook spoonfuls of batter in a lightly buttered pan, flipping once when edges start to bubble, until golden. Stack the pancakes, spoon over warm lemon cream sauce and finish with a scattering of pomegranate seeds for a juicy, crunchy contrast — don’t skip them.
Serve, photograph that irresistible forkful of pancakes, and enjoy.
Like these pancakes? Here are some other ideas (hover over to see titles – click to see the recipe):
The Ricotta Pancakes with Creamy Lemon Sauce Recipe:
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Ricotta Pancakes with Creamy Lemon Sauce
Ingredients
- 240 g (1 cup + 1 tbsp) ricotta it should be firm – drain any liquid
- 180 ml (3/4 cup) milk
- 2 eggs separated into yolks and whites
- 1 tsp vanilla extract
- 120 g (1 cup) plain (all-purpose) flour
- 1 tsp baking powder
- pinch salt
- 1 tbsp unsalted butter
Lemon Cream Sauce:
- 3 eggs
- 50 g (1/4 cup minus 1 tsp) unsalted butter cut into small cubes
- zest and juice of 1 lemon
- 3 tbsp honey
- 3 tbsp double/heavy cream
To Serve:
- 1 pomegranate fleshy seeds only
Instructions
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Start with the lemon sauce: in a medium saucepan whisk together the eggs, butter, lemon juice, lemon zest, honey and cream.
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Heat slowly, stirring continuously. After 4–5 minutes the sauce will begin to thicken; continue stirring until it reaches the consistency of a light custard, then remove from the heat.
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Strain the sauce through a sieve to remove any lumps of egg white or excess zest. Set aside.
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Make the pancakes: combine ricotta, milk, egg yolks and vanilla in a bowl. It may look a little lumpy from the ricotta — that’s fine.
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Add the flour, baking powder and a pinch of salt and stir until just combined.
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Whisk the egg whites in a separate bowl until stiff peaks form. Stir 2 tablespoons of the whipped whites into the batter to loosen it, then fold in the remaining whites gently until just combined.
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Heat a large frying pan or griddle over medium-high heat. Lightly grease with butter and wipe off any excess so the surface is only lightly coated.
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Use about 1/3 cup (90 ml) batter per pancake. Turn the heat down to medium-low and cook for 2–3 minutes until bubbles form at the edges, then flip and cook another 1–2 minutes until golden. Cook remaining pancakes, greasing lightly between batches.
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Divide the pancakes between three plates, spoon over the warm lemon sauce (reheat briefly if needed) and scatter pomegranate seeds on top. Serve immediately.
Notes
How to remove seeds from a pomegranate:
Cut the pomegranate in half. Hold one half cut-side down over a bowl and tap the back firmly with a wooden spoon; the seeds will fall out. Repeat until you have all the seeds.
Make ahead
Pancakes are best fresh, but you can cool leftovers quickly, cover and refrigerate for up to a day; reheat in a toaster until warmed through. The lemon sauce keeps well: cool, cover and refrigerate, then reheat gently over low heat before serving.
Nutritional information is per serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This post was first published in November 2014 and updated in March 2019 with improved recipe notes and photos.
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