Strawberry Lemon Ricotta Pancakes
You are going to love these strawberry lemon ricotta pancakes! Who needs regular pancakes when you can have these super bright and flavorful ones, perfect for any special occasion.
Ricotta pancakes> regular pancakes
Ricotta pancakes are superior to other pancakes. There, I said it.
Rich and creamy, yet light and fluffy, ricotta pancakes use ricotta cheese to enhance the flavor and texture of regular pancakes. The result is a melt-in-your-mouth dream!
Strawberry and lemon; a match made in heaven!
The addition of a little lemon zest and freeze-dried strawberry powder go a long way in these delicious ricotta pancakes!
I wanted to create a pancake that was bold in both texture and flavor, and also themed for Valentine’s Day. So, the strawberry is a festive Valentine’s Day flavor (and color!), and the lemon zest adds an extra brightness to enhance the strawberry flavor. The two pair perfectly together- you will love it!
If you’re not familiar with freeze dried strawberry powder, I highly recommend buying a bag! I got mine on Amazon and it’s great for all sorts of different recipes- macarons, buttercream, cheesecake… and these pancakes of course! The possibilities are endless, especially if you love strawberries.
Ingredients for strawberry lemon ricotta pancakes
- Ricotta cheese
- Milk
- Eggs
- Vanilla
- Flour
- Sugar
- Baking powder
- Salt
- Freeze-dried strawberry powder
- Lemon zest
- Butter
That’s it! These ricotta pancakes come together super quickly and can be made in one bowl- ideal for a lazy morning where you still want a delicious breakfast.
The secret for extra fluffy ricotta pancakes
Want to make these pancakes even fluffier? Whip the egg whites! Separate the eggs and whip the whites to stiff peaks. Once the batter is completely made, gently fold in the egg whites in last, using a rubber spatula.
Perfect heart shaped pancakes
To cook the pancakes in a heart shape, grease a large heart-shaped mold/ cookie cutter with butter or nonstick spray. Set it in your preheated pan, then fill it up with batter, a little more than halfway. The pancake will rise a good amount.
Wait until the bottom part of the pancake is completely cooked to flip it. You’ll know it’s ready to flip when it forms little bubbles that pop on the surface.
Use a spatula to swiftly flip the pancake in its mold. I had to (carefully) pinch the mold and lift it up to get it under my spatula. The key with this part is doing it fast and intentionally! Don’t hesitate or the pancake will make a mess while you try to flip it.
The best part about cooking pancakes in molds is that they get an extra lift! See how these are super thick and spongy?
Best garnish for strawberry lemon ricotta pancakes
Powdered sugar, sliced strawberries, and honey are all perfect compliments to these gorgeous pancakes!
Pop on a sprig of fresh mint or sliced lemon for a splash of color, serve, and enjoy!
Happy Valentine’s Day!
Strawberry-Lemon Ricotta Pancakes
Fluffy, tender, and bursting with bright notes of strawberry and lemon, these Strawberry-Lemon Ricotta Pancakes are an ideal start to your day! Cook them in heart-shaped molds for a festive and adorable Valentine’s Day treat! Best part? They can be made in one bowl!
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 4 tbsp sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tbsp freeze-dried strawberry powder
- zest of 1 lemon
- In a large bowl, mix together ricotta, milk, eggs, and vanilla. Fold in flour, sugar, baking powder, salt, strawberry powder, and lemon zest. Stir until just combined.
- Over medium heat, melt butter and place a greased heart-shaped mold onto a skillet. Once up to temperature, pour batter into the heart mold, so it fills it up a little more than halfway. Cook the pancake until bubbles rise to the surface and pop. To flip, get a spatula underneath the pancake and swiftly yet carefully flip the pancake in its mold. Cook on the other side for a few minutes, until golden-brown.