Lemon Raspberry Pancakes, perfect for Valentines Day brunch! Soft and fluffy pancakes infused with lemon zest and frozen raspberries.
Did you watch the SuperBowl last night!? I have to say, as someone who cares very little about football, I actually got really excited about the big game. Lady Gaga slayed, the commercials were fairly entertaining and I loved getting a free Beyonce concert in my living room. Also, are all upcoming movies only about comic book characters and Earth’s demise?
Now, onto the next food holiday —> Valentine’s Day. For BL and I, our v-day celebration is the same as almost every holiday, we celebrate around food. I think I can count on one hand the physical gifts we’ve given each other over the last 8 years; which is more than fine by me. Sure, I love stuff as much as the next person, but I’m moved more by our quality time presents: travel, dinners out, or making a meal together in our tiny kitchen. I know it’s overly cliched, but the little things really do mean the most.
These pancakes are the perfect breakfast to share with someone you love. Fluffy, pillow pancakes studded with raspberries and fresh lemon zest. Really, what more could you want in life?
If you’ve never had ricotta pancakes before, you might want to sit down before taking a bite. They are incredibly light and bursting with sweet flavor. Even though I don’t consider myself a big breakfast person, these pancakes make me want to do backflips into the batter.
I call for both frozen raspberries and fresh raspberries in this recipe, but you really don’t need both. While I love the texture of fresh ones, I hate spending $3+ on a tiny pint, especially when they don’t need to be fresh to taste great. For this recipe, I gently fold in frozen ones- they cook right up with the pancakes, no thawing required! Of course, I garnished with fresh raspberries, but feel free to skip that step.
Lastly, I think these pancakes taste best when lightly fried in a non-stick skillet in just a smudge of butter. It helps create a golden-brown crust that matches perfectly with the light as air filling. Yes, it adds a bit more fat, but it’s hard to get that beautiful color without a little bit of butter. Besides, there are always ways of burning off those extra calories this Valentine’s Day, bow-chicka-bow-bow.
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup part-skim ricotta
- 2 large eggs, separated
- ½ cup unsweetened almond milk
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup frozen raspberries
- Butter for pan
- Fresh raspberries, for garnish
- 100% pure maple syrup, for drizzling
- Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside.
- In a separate large bowl, whisk together the ricotta, egg yolks, almond milk, lemon zest, lemon juice and vanilla extract.
- Gently stir flour mixture into the ricotta mixture until just combined.
- Beat egg whites with an electric mixer at high speed until soft peaks form, about 3-5 minutes. Gently fold in the egg whites into the pancake mixture until just blended.
- Gently fold in the frozen raspberries
- Lightly grease a large non-stick skillet over medium heat. Pour ¼ cup of batter onto the griddle and lightly spread to make a flat pancake.
- Cook 3 minutes, or until bottom is golden. Flip pancake and cook 2-3 minutes longer or until lightly browned.
- Serve with fresh raspberries and pure maple syrup, for drizzling.