Ricotta Pancakes with Lemon Curd

Ricotta Pancakes with Lemon Curd | Very Culinary

by Amy on February 20, 2013 · 19 comments

78 degrees, sunny, with a slight breeze.

Leaving work three hours early.

Sleeping in on a Sunday morning.

A huge scoop of Dulce de leche ice cream.

…All good, right?

Add these pancakes to the list.

Ricotta Pancakes with Lemon Curd_

My parents have been recipients of these gems. So have my sister and brother-in-law. And this past week, I made them for Haley’s birthday dinner…by request. Tell me my daughter doesn’t have good taste. (Although, they’re really more like a dessert, so what four year old wouldn’t like them?)

They remind me of something you would be served at a quaint bed and breakfast. After gobbling them down, you would have no choice but to ask beg the hostess for the recipe. Light, fluffy, sweet, and filling, they are truly sublime. Go easy on the lemon curd; you really only need a tablespoon or so with each stack, otherwise it overpowers their delicate flavor.

Ah, to be four again – boundless energy, being excited over flavored toothpaste, wearing 10 barrettes in your hair and still looking cute, and getting these pancakes for dinner.

Sounds like a pretty good deal to me.

Ricotta Pancakes with Lemon Curd
Makes 8 pancakes
Prep time: 20 minutes
Total time: 40 minutes

• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1 1/2 tablespoons sugar
• Pinch salt
• 1 cup part-skim ricotta cheese
• 3/4 cup milk
• 3 eggs, yolks and whites separated
• 1/2 teaspoon vanilla
easy lemon curd
• Butter
• Powdered sugar

In a medium bowl, whisk together the flour, baking powder, sugar, and salt.

In another slightly larger bowl, stir together the ricotta, milk, egg yolks, and vanilla.

In a third bowl, beat the egg whites with an electric mixer until they form stiff peaks.

Dump the flour mixture on top of the ricotta mixture. Stir until just combined (don’t over mix.) Then gently fold in the egg whites with a spatula.

Warm lemon curd over low heat in a small saucepan, stirring occasionally.

Heat a griddle or large skillet over medium-high heat. Wipe surface with butter, and then scoop out about 1/3 cup of the mixture for each pancake. Cook until well-browned on each side, about 2 to 3 minutes a side.

Spread some of the lemon curd on the pancakes, and sprinkle some powdered sugar on top.

Note: Go easy on the lemon curd. You really only need a tablespoon or so atop each stack, otherwise it overpowers the delicate flavor of the pancakes.

(slightly adapted from The Kitchn)

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{ 19 comments… read them below or add one }

Ashley March 22, 2013 at 6:01 am

These look wonderful! I love ricotta and I love lemon curd, but don’t think I’ve ever had the 2 together. Yum!


Mom February 22, 2013 at 7:43 am

I made these from the original post, and they were so good. The easy lemon curd was truly easy, and I try to have some on hand in the freezer at all times.


Lele February 23, 2010 at 2:52 pm

Those look so elegant and delicious! Like something from a cafe in Paris! Well maybe they wouldn’t call them pancakes, there, but they’d eat ’em!


Janine February 18, 2010 at 5:21 pm

Just found your blog!! It is awesome!!


lo February 17, 2010 at 11:07 pm

Oh, yum. Lemon and ricotta? Classic.
I can just envision how light and moist these must be. Can I have them for my birthday too, please?


Amy February 16, 2010 at 8:28 pm

Mike – why, thank you. Yellow and white are always good, no?

Lora – Haley and Josh…sitting in a tree…. ;-) As for the sunflower butter – for real, not even located at Safeway? This is very very odd. Sure you’re looking right next to the peanut butter? I’ll see what I can do for you.

Jen – I knew you’d remember them. You and Jay were really super quiet when eating them, with lots of “hmm mmm” and “oh ya” noises.


Lora February 16, 2010 at 5:16 pm

Mmmm, LOVE these pancakes. I am already mentally setting up Haley and my Josh, who has never found a pancake he doesn’t like. And since everyone is mentioning that yummy sunflower butter, can you believe I have not found it here anywhere? Not even the coop. Sadly, now I know what I am missing. Will keep searching.


Jennifer February 16, 2010 at 5:49 pm

Oh I do sooo remember these! They are Heaven on a plate! Maybe I will make them for dinner, too! (I can *pretend* I’m 4.)


Natashya February 16, 2010 at 3:15 pm

Mmm, wonderful holiday breakfast treat!


Mike February 16, 2010 at 9:02 am

Great colors in that photo!


Amy February 15, 2010 at 9:11 pm

Dani – Ooooh, whatcha got up your sleeve??? Can’t wait to hear about it.

Jan – Hi Aunt Jan…nice seeing you here!


Jan winning February 15, 2010 at 6:51 pm

those look so yummy…


Dani H February 15, 2010 at 6:22 pm

Oooh! Scrumptious recipe! Haley sounds like my kind of girl. Happy belated birthday, Haley! So glad she had a good birthday, especially since she had that stomach bug recently. This recipe is being added to the menu for our next family brunch. It really sounds fabulous. Thanks again for the Sunflower butter samples. Very good on toast with a cup of tea for breakfast! Have a great week, Amy! (Be on the lookout for an email from me – big news.) *hugs*


Amy February 15, 2010 at 3:21 pm

Paul – you look really cute in your paisley apron, too.

Joanne – I didn’t use all the lemon curd from the jar…on the pancakes, that is. It sort of found it’s way from spoon to my mouth also. Man, that stuff is gOOood. Hey, kudos to you for sticking to your bread baking. I’m impressed, and wish I lived closer so I could get in on some of that action!

Daphne – I’m so glad you finally received the samples, they had a long way to travel.

Astrid – Haley is totally a peach, really advanced with her eating. However, I’m not as lucky with her younger brother. I’m down to my last stash of the SunButter, too :( Now I must shell out the cash for some. But totally worth it.


5 Star Foodie February 15, 2010 at 1:34 pm

Such pretty elegant pancakes! Sounds perfect with lemon curd!


Astrid February 15, 2010 at 12:26 pm

These look delicious! Your daughter has quite the refined taste, there. It does look like you feed her super well though and she is definately lucky to have such an awesome cook for a mom! By the way, the sunflower butter is awesome! I love it, and only have one packet left.


daphne February 15, 2010 at 9:55 am

that is one sexy looking pancakes! Esp with lemon curd-tang + sweet=yum!

ps- I received the sunflower butter! Love it for breakie very very rich.


Joanne February 15, 2010 at 8:49 am

Heck I probably want these for my 23rd birthday! I love lemon curd. As in I have quite an obsession with it (that tart sweetness…mmmmm). And just for this, I also plan on wearing 20 barrettes. It’s my party. I can look tacky if I want to. :P

Hailey sounds adorable. Happy birthday to her! Give her a hug for me.

Also, in response to your comment on the bread…I haven’t bought a single loaf of bread since Christmas. It’s all been homemade. Very exciting and very delicious.


Paul February 15, 2010 at 8:15 am

What, you can’t be 40 and wear barrettes? I have 19 of them in right now.

O…M…G these are good. I’ll take nine, pleeze. And, if you have leftovers, you can reheat them and make a lemon ricotta pancake sandwich, exactly how I ate some of them the next day.


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