Lemon Ricotta Raspberry Pancakes
5 colorSTHE WHY BEHIND THIS RECIPE
For the weekends or really special occasion (👋🏼 hi, Valentines day), pancakes are simply the best. These are grain-free and sweetened with only a little maple syrup. There are tons of ways you can serve them (ideas below), and you can swap in blueberries for raspberries if you are a blueberry pancake loyalist (I understand).
If you’ve been following along on my Substack, you’ll know that I’ve recently been obsessed with the book The Food Lab, by J. Kenji López-Alt, which is all about better home cooking through science and understanding the science behind ingredients. In the pancake chapter, he explains that baking powder is a complete leavening agent, meaning it contains both an acid and a base, so it can create lift without needing additional acidic ingredients (like lemon juice, for example).
Unlike baking soda, which reacts immediately upon mixing with acid, baking powder is often double-acting, meaning it produces gas in two stages—once when mixed with liquid, and again when heated (like when you add the pancake to the skillet) — leading to more controlled and sustained rising. This is what helps pancakes develop their light and fluffy texture - which, YES, is possible, even with almond flour!
So, this means that for the fluffiest pancakes, you should use both baking powder and baking soda — baking soda for a bit of extra browning, and baking powder for a steady leavening and fluffiness. That’s why this recipe calls for a little bit of both!
Serve these with a raspberry compote instead of maple syrup, and add some breakfast sausages on the side for bonus protein if you want! See more notes below.
Yields: 4 servings
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
WHAT YOU NEED
TOOLS
INGREDIENTS
Pancakes:
3 large eggs
1/4 cup milk of choice, or buttermilk (I usually don’t have buttermilk on hand and don’t want to buy for just 1/4 cup — I’ve found regular milk or almond milk works just fine here)
1/4 cup maple syrup
3/4 cup whole-milk ricotta
2 tbsp butter, melted (plus more for frying)
1 1/2 tsp vanilla extract
1 cup almond flour
1/4 cup arrowroot starch
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 tsp fine salt
zest from 2 lemons (you want about 3 tsp)
3/4 cup raspberries or blueberries (fresh or frozen; if using frozen, bring to room temp)
Berry compote (optional)
3 cups raspberries or berries of choice (frozen work just as well as fresh ones!)
1/2 tsp kosher salt
Juice from 1/2 lemon
2 tbsp basil seeds (or chia seeds)
[Optional]: Depending on how sweet your berries are (frozen berries can sometimes be quite tart), add 1 tbsp allulose or 1 tsp honey
Other optional toppings/sides:
Greek yogurt (you could mix with a little honey and extra lemon zest for a creamy, tangy topping!)
Sausage links
Fried egg
Crème fraîche
Fresh berries
Lemon zest
Raw honey
Maple syrup
HOW TO DO IT
Pancake Instructions:
Mix wet Ingredients: In a large mixing bowl, whisk together the 3 eggs, 1/4 cup milk, 3/4 cup ricotta, 1/4 cup maple syrup, 2 tbsp melted butter, 1 1/2 tsp vanilla extract, and lemon zest until only small lumps remain.
Hand mixer vs. mixing by hand: You can use a hand mixer if you want to save time, and it can help to fully incorporate ingredients like ricotta, eggs, and butter, especially if they’re cold. However, be careful not to over-mix because that can make pancakes a little tougher!
Combine dry ingredients: In a separate bowl, whisk together the 1 cup almond flour, 1/4 cup arrowroot starch, 1 1/2 tsp baking powder, and 3/4 tsp salt.
Make the batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not over-mix — it should still be a little lumpy!
Fold in berries: Fold in the raspberries (or blueberries if you prefer!). Crush some of them with the back of the spoon to mix them into the batter.
Heat the pan: Heat a cast-iron skillet over medium-low heat and add a small amount of butter to coat the pan. If you find your butter is burning, try turning down the heat or using avocado oil or avocado oil spray instead.
Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown and cooked through. (See pancake cooking tips below)
Serve: Transfer pancakes to a plate and keep warm while cooking the rest. Serve with extra butter, maple syrup, berry compote, coconut yogurt and/or chicken sausages!!
Berry Compote Instructions: (Same as compote in the Peanut Butter and Jelly Breakfast Biscuits)
Add berries, salt, basil seeds, allulose (if using) and lemon juice to a saucepan over medium heat.
Stir the berries occasionally as they begin to cook.
Once the mixture starts boiling, stir continuously. Keep cooking and stirring until the compote thickens (5-10 minutes).
SWAPS, TIPS & TRICKS
Swaps:
Milk – Buttermilk adds slight tang and fluffiness, but regular milk, almond milk, or even coconut milk work fine.
Maple syrup – Honey, coconut sugar, or allulose all work here.
Ricotta – Whole-milk ricotta is best for richness, but cottage cheese (blended smooth) or full-fat Greek yogurt work as substitutes.
Butter – Ghee or coconut oil work just as well for frying and in the batter.
Arrowroot starch – These make the pancakes light and tender. I find arrowroot works best, but if you don’t have it on hand, swap for tapioca starch.
Almond flour - Swap for all-purpose gluten-free flour.
Berries – Any berry works! If using frozen, thaw and drain excess moisture before adding to the batter to avoid sogginess.
Looking for more protein? - If you want to add 1 scoop of protein powder, do 3/4 cup almond flour instead of 1 cup and also add another 1 tbsp of melted butter. You can also serve this with breakfast sausages or fried eggs on the side, which I often do!
Tips:
Mix wet & dry separately first – This prevents over-mixing and ensures a smooth batter.
Don’t over-mix the batter – Mix just until combined. Over-mixing = dense, chewy pancakes instead of fluffy ones. No thank you!!
Cook on medium-low heat – Almond flour burns faster than regular flour. Keep the heat low and slow to get a golden crust without burning.
Butter the pan lightly – Too much butter makes the pancakes greasy and unevenly cooked. Wipe off excess with a paper towel between batches if needed.
Smaller pancakes work best – Every time I make these, I try to make a giant pancake and it always flops. Keep them small and about 3-4 inches wide for easier flipping.
Flip gently & only once – Wait until you see bubbles on the surface and the edges are set before flipping (about 2-3 minutes per side).
Keeping pancakes warm – Place cooked pancakes on a sheet pan in the oven at 200°F while making the rest. This prevents them from getting soggy!
Nutritional Info
Per serving, yields 4 servings
Calories: 429
Carbohydrates: 31g
Fiber: 4g
Net carbs: 27g
Protein: 15g
Fat: 27g
Sodium: 719mg
Sugar: 12g
