Baked Lemon Ricotta Pancakes with Raspberry Sauce | CookOS

Baked Lemon Ricotta Pancakes with Raspberry Sauce

Name: Baked Lemon Ricotta Pancakes with Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup all purpose flour; 2 tsp baking powder; ½ tsp baking soda; 1/2 tsp kosher salt; 3 large eggs; 1 lemon, zested; ¼ cup granulated sugar; ¾ cup whole milk ricotta; ¼ cup buttermilk; 2 tbsp unsalted butter, melted; 10 oz frozen raspberries; ¼ cup granulated sugar; ½ cup water; 2 tsp lemon juice; 2 tbsp cornstarch

Baked Lemon Ricotta Pancakes are an airy, souffle-like alternative to stovetop pancakes, combining tangy ricotta and bright lemon zest without the need for flipping. They're finished with vibrant homemade raspberry sauce for an elegant, effortless breakfast.

🌍American 🥗Vegetarian 🏷️Breakfast 🏷️Pancakes 🏷️Ricotta Lemon

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🏷️Raspberry

Total

45 min

Servings

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup all purpose flour
2 tsp baking powder
½ tsp baking soda
1/2 tsp kosher salt
3 large eggs
1 lemon, zested
¼ cup granulated sugar
¾ cup whole milk ricotta
¼ cup buttermilk
2 tbsp unsalted butter, melted
10 oz frozen raspberries
¼ cup granulated sugar
½ cup water
2 tsp lemon juice
2 tbsp cornstarch

15 Ingredients

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Instructions

1
In a Suvie pan, whisk together ½ cup granulated sugar, ½ cup water, 2 tsp lemon juice, and 2 tbsp cornstarch. Add the raspberries and stir into the sugar mixture. Place pan in the top zone of Suvie.
2
In a large bowl, whisk together 1 cup all purpose flour, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp kosher salt.
3
In a medium bowl, whisk together ¼ cup granulated sugar, zest of 1 lemon, 3 large eggs, ¼ cup buttermilk, ¾ cup ricotta, and 2 tbsp melted butter until smooth.
4
Pour the ricotta mixture into the flour mixture and fold gently with a rubber spatula until just combined. Spray a Suvie pan with cooking spray. Pour in pancake batter and place pan in the bottom zone of Suvie. Hold the Tap to Scan tag to the logo on the appliance, rotating the pan halfway through cooking.
5
After cooking, remove pans from Suvie. Whisk raspberry sauce until uniform. Let pancakes cool in pan for 5 minutes. Run a knife around the edge, cut into squares, and remove with a spatula. Serve with raspberry sauce.

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Tips & Notes

Pro tips

Zest the lemon before juicing to avoid moisture; use only the zest in the batter for bright flavor without excess liquid.
Separate eggs and fold beaten egg whites in gently at the end to maximize the souffle-like rise and airy texture.
Don't overbake; the center should be set but still tender. Start checking at 20 minutes; residual heat will continue cooking after removal from the oven.
Use room-temperature ricotta and buttermilk to create a smoother batter and ensure even baking.

Substitutions

All-purpose flour → cake flour (use same amount for more tender crumb)
Whole milk ricotta → Greek yogurt (use ¾ cup; texture will be slightly denser)
Buttermilk → regular milk mixed with 1 tsp lemon juice, let sit 5 minutes (slight tanginess difference)
Unsalted butter → coconut oil (use same amount; subtle coconut undertone)

Storage & make-ahead

Store covered in the refrigerator up to 1 day; reheat gently in a 300°F oven for 10 minutes. Raspberry sauce keeps refrigerated for up to 5 days.

Equipment

9x13-inch baking dish · electric mixer or whisk

Common Questions

Can I make these pancakes ahead of time?

Yes. Prepare the batter up to 2 hours ahead and refrigerate. Bake just before serving for the best texture. The baked pancakes can be made 1 day ahead and reheated gently in a 300°F oven for 10 minutes.

What type of ricotta works best?

Use whole milk ricotta for the lightest, airiest texture. Avoid low-fat varieties, which can result in a denser pancake.

Can I substitute the raspberry sauce?

Yes. Strawberry, blackberry, or blueberry sauce work equally well. Use fresh or frozen berries simmered with a tablespoon of sugar and a squeeze of lemon juice.

How do I know when the pancakes are fully baked?

The top should be golden brown and a toothpick inserted in the center should come out clean or with just a few moist crumbs. The center should still be slightly springy to the touch.