Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Lemon Ricotta Pancakes
with raspberry compote / spinach scramble

Active: 50 minTotal: 50 min

Light, fluffy, and just slightly sweet, ricotta pancakes are a delicious twist on the classic. The berries in the raspberry compote help to bring out the subtle lemon flavor of the pancakes.
Smarts: Read through the instructions before you get started on this recipe so you can time the three components right - compote, pancakes, and scramble. The pancakes and compote can be made ahead (reheat pancakes in the oven or toaster), so if you’re a planner, that’s a great way to get ahead on this meal.

Tags

Ingredients

Servings:
4
Metric
Lemon Ricotta Pancakes:
  • Flour, all-purpose - 1 1/2 cups
  • Sugar - 2 Tbsp
  • Baking powder - 2 tsp
  • Salt - 1/4 tsp
  • Eggs - 3
  • Milk - 1 cup
  • Cheese, part-skim ricotta - 3/4 cup
  • Lemon juice - 1 Tbsp
  • Lemons - 1, zest of
Raspberry Compote:
  • Raspberries, fresh or frozen - 1 1/2 cup
  • Sugar - 1 Tbsp
  • Water - 2 Tbsp
Spinach Scramble:
  • Shallots - 2 cloves, diced
  • Baby spinach - 2 oz, chopped
  • Eggs - 6
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Make compote - Combine raspberries, sugar (portion for compote), and water in a small saucepan. Simmer over medium heat until raspberries are totally broken apart and mixture thickens slightly, ~10 minutes. (If using frozen raspberries, they may release extra liquid and take a bit longer to reduce. If prepping right before cooking, go ahead and get the rest of the meal ready while the compote reduces.) (Can be done up to 5 days ahead)
  2. Shallots / Spinach - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Prep dry ingredients for pancakes - Combine flour, sugar (portion for pancakes), baking powder, and salt. (Can be done up to 5 days ahead)
  4. Make pancake batter - Whisk together eggs (portion for pancakes), milk, and ricotta. Pour wet ingredients over dry ingredients and stir to combine. Stir in lemon juice and lemon zest. (You can always add more lemon zest if you want even more lemon flavor, but don’t increase the lemon juice amount as it will affect the consistency of the batter.)
  5. Eggs - Whisk together eggs (portion for the scramble).

Make

  1. Optional step: If you know you’ll be cooking your pancakes in batches (especially if cooking 4 or more servings), turn the oven on to 200F / 93C and place a sheet pan inside. You can transfer the pancakes to the pan as they cook to keep them warm.
  2. Heat a griddle or large skillet over medium heat. Rub with some butter or drizzle with some oil to prevent sticking. Spoon batter onto heated skillet (make the pancakes as small or large as you like). Let pancakes cook on one side until light golden brown and firm. Gently flip to cook on the other side. (Note: The ricotta makes these pancakes light and fluffy but also makes them take a bit longer to cook through than other types of pancakes. Slice one of the pancakes open if you want to be sure they are cooking through and adjust the heat as needed.)
  3. Continue to cook pancakes in batches until all of the batter has been used.
  4. When pancakes are nearly done, heat a nonstick pan or skillet with oil over medium heat. Add shallots and spinach and saute until spinach is wilted, 2 to 3 minutes. Pour eggs into skillet and stir them gently to scramble, 4 to 5 minutes.
  5. Season eggs with some salt and pepper.
  6. Serve pancakes with compote over top and eggs on the side. Enjoy!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (49)
Gluten-free (9)
Paleo (3)
Vegetarian (2)

39 reviews

We love these pancakes. I always double the lemon zest because we really like the lemon flavor to come through. I've made them with strawberry compote a couple times instead of raspberry. They are delicious with both or even plain!

By: Jennifer
Posted: May 21, 2020
Diet: Original
0 Helpful

Amazing. I'm not even a big pancake person normally but I absolutely loved it. Next time I would make double the raspberry compote as my husband and I almost went through all of it but we still had lots of pancakes leftover.

By: Vickie
Posted: Apr 12, 2020
Diet: Original
0 Helpful

This is an absolute favorite! We loved the lemon (would even add more).

By: Brittany
Posted: Mar 30, 2020
Diet: Original
0 Helpful

These pancakes were so yummy! We loved the lemon flavour with the raspberry compote. The ricotta gave them a lovely tender texture. Would make again.

By: Amber
Posted: Mar 22, 2020
Diet: Original
0 Helpful

Easy to make and very tasty.

By: Caitlin
Posted: Mar 21, 2020
Diet: Original
0 Helpful

The pancakes and compote were delicious!

By: Michael
Posted: Mar 19, 2020
Diet: Original
0 Helpful