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Lemon Curd Ricotta Pancakes

Fluffy, tangy, and indulgently soft, these Lemon Curd Ricotta Pancakes are the perfect blend of creamy ricotta and bright lemon curd. Ideal for a special breakfast, brunch, or cozy weekend treat—easy enough for home cooks and fancy enough for guests.
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Course: Breakfast,Brunch
Cuisine: American/Italian-inspired
Keyword: Best lemon curd ricotta pancakes, Easy lemon curd ricotta pancakes, Lemon curd ricotta pancakes healthy, Lemon ricotta pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Lemon Curd: 1 hour
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 365kcal
Cost: $10

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Microplane zester
  • 1 Skillet or griddle
  • 1 Fine mesh sieve or cheesecloth
  • 1 Double boiler or saucepan for lemon curd
  • 1 Measuring cups and spoons
  • 1 Ladle or ¼ cup scoop

Ingredients

For the Pancakes

  • 1 ½ cups all-purpose flour
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole milk ricotta strained for fluffier pancakes
  • 2 large eggs
  • ¾ cup buttermilk
  • 2 tablespoon lemon zest
  • 2 tablespoon lemon juice freshly squeezed
  • 2 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

For the Lemon Curd

  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup lemon juice about 3–4 lemons
  • 2 tablespoon lemon zest
  • 4 tablespoon unsalted butter cut into pieces
  • 1 pinch salt

Instructions

Lemon Curd

  • Combine eggs and sugar until smooth.
  • Add juice, zest, and cook in a double boiler until thickened.
  • Stir in butter; strain and chill.

Batter

  • Combine flour, sugar, baking powder, soda, salt.
  • In another bowl, whisk ricotta, eggs, buttermilk, lemon zest and juice, butter, and vanilla.
  • Fold wet into dry gently; let batter rest 10 minutes.

Cook

  • Use butter or oil; scoop batter onto skillet.
  • Cook 2–3 minutes per side until golden and fluffy.
  • Store finished pancakes in 200°F oven.

Serve

  • Layer 3–4 pancakes on a plate.
  • Add lemon curd, berries, and optional powdered sugar or cream.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 180g | Calories: 365kcal | Carbohydrates: 38g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 360mg | Potassium: 180mg | Fiber: 1g | Sugar: 12g | Vitamin A: 550IU | Vitamin C: 6mg | Calcium: 180mg | Iron: 1.5mg