Recipe: Fluffy Ricotta Pancakes with Homemade Lemon Curd

There’s something about the blend of tangy lemon curd and fluffy, light pancakes that just sings of lazy Sunday mornings and heartwarming family breakfasts. I stumbled upon a version of this recipe during a quaint B&B stay in the countryside. The hostess, a spry woman with a passion for cooking, shared her secret to the fluffiest pancakes – ricotta! Ever since, this ricotta pancakes with lemon curd recipe has been my go-to for impressing guests or just treating myself.

Perfect for anyone who loves a twist on the traditional pancake breakfast, this recipe is surprisingly simple but packs a flavorful punch. Whether you’re a seasoned chef or a novice in the kitchen, you’ll find this recipe a delight both to make and to eat.

Ingredients

1 cup all-purpose flour,
1 tsp baking powder,
1/2 tsp baking soda,
1/4 tsp salt,
2 tbsp sugar,
3/4 cup ricotta cheese,
1 cup milk,
2 eggs, separated,
1 tsp vanilla extract,
Zest of 1 lemon,
Butter, for cooking,
For the Lemon Curd: 1 cup sugar, 3 eggs, 1/2 cup fresh lemon juice, 1/4 cup butter, melted, Zest of 2 lemons

Instructions

Prepare Lemon Curd

In a medium saucepan, whisk together 1 cup sugar, 3 eggs, and 1/2 cup fresh lemon juice. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat, stir in 1/4 cup melted butter and zest of 2 lemons. Set aside to cool.

Mix Dry Ingredients

In a large bowl, mix together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 2 tbsp sugar.

Combine Wet Ingredients

In another bowl, blend together 3/4 cup ricotta cheese, 1 cup milk, 2 egg yolks, 1 tsp vanilla extract, and the zest of 1 lemon. Mix the wet ingredients into the dry ingredients until just combined.

Whip Egg Whites and Combine

Beat the 2 egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter, being careful not to deflate the mixture.

Cook Pancakes

Heat a non-stick skillet or griddle over medium heat and brush with butter. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook until browned on the other side. Serve warm with lemon curd.

Final words

These fluffy ricotta pancakes topped with tangy homemade lemon curd are the epitome of a luxurious breakfast or brunch. The creamy richness of ricotta adds an incredible softness to the pancakes, while the lemon curd provides the perfect balance of tartness and sweetness. Thanks for following along, and may your mornings be a little brighter with this delightful recipe. Explore more recipes on my site for more culinary inspiration. Happy cooking!

Final words

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