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Lemon Ricotta Pancakes
with raspberry compote / spinach scramble

Active: 50 min Total: 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.


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


  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).

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  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!



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