Lemon-Raspberry Ricotta Pancakes Recipe
Lemon-Raspberry Ricotta Pancakes Recipe photo by Taste of Home
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Lemon-Raspberry Ricotta Pancakes Recipe

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I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. —Anita Archibald, Richmond Hill, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1-1/2 cups cake or all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsweetened almond milk
  • 1 cup part-skim ricotta cheese
  • 3 large eggs, separated
  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • 1 teaspoon almond extract
  • 1 cup fresh or frozen raspberries
  • Whipped cream, maple syrup and additional raspberries

Nutritional Facts

3 pancakes: 203 calories, 5g fat (2g saturated fat), 79mg cholesterol, 254mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.


  1. In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon peel, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries.
  2. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries. Yield: 24 pancakes.
Originally published as Lemon-Raspberry Ricotta Pancakes in Taste of Home April/May 2016, p74

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