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Lemon Ricotta Pancakes with Raspberry Butter

I made lemon cupcakes with raspberry frosting over Christmas and loved the flavor combination. They were sweet and sour– a perfect dessert, but too rich to eat every day (though I would if I could!) I decided to create a dish that used the same flavors, but in a less sweet, more every day way. The answer? Lemon Ricotta Pancakes with Raspberry Butter. The lemon and raspberry go just as well together in these pancakes as in the cupcakes. If you have any leftover raspberry butter, try it on toast or as an ice cream topping.

Lemon Ricotta Pancakes with Raspberry Butter


Regan @ onceamonthmeals.com


Raspberry Butter

  • 0.67 cup frozen raspberries, thawed
  • 0.33 cup honey
  • 0.33 cup butter
  • 0.25 teaspoon vanilla extract

Lemon Ricotta Pancakes

  • 0.67 cup flour, unbleached
  • 0.67 teaspoon baking powder
  • 0.5 cup milk
  • 0.5 cup ricotta cheese
  • 2 medium eggs, lightly beaten
  • 0.67 Tablespoons lemon juice
  • 0.33 medium lemon, zest
  • cooking spray


Combine raspberries, honey, butter, and vanilla in food processor and process until smooth. Set aside. In a large bowl, combine flour and baking powder. In a medium bowl, combine milk, ricotta cheese, eggs, lemon juice, and lemon zest. Add wet ingredients to dry ingredients and stir just until combined. Spray a skillet with cooking spray and heat over medium heat. Pour pancake batter into pan, forming 5 inch pancakes. When bubbles begin to appear, flip pancake, and cook the other side. Serve with raspberry butter.

Freezing Directions:

Allow pancakes to cool. Place pancakes on a baking sheet and into the freezer.  Flash freeze.  Transfer to a gallon freezer bag. Place raspberry butter in a quart freezer bags. Label and freeze.  TO SERVE: Thaw. Reheat pancakes in microwave until heated throughout. Serve with raspberry butter.

Servings: 4

**conversion chart image provided by Erik Spiekermann

17 Responses to “Lemon Ricotta Pancakes with Raspberry Butter”

  1. Anjuli says:

    These sound so delish :). Will definitely try this weekend. If I wanted to use gluten free flour or say almond flour, would I use the same amount? Thanks

  2. Christina Strassburg says:

    Oh my gosh these look WONDERFUL! I love lemon ricotta pancakes and raspberry is absolutely the best topping choice. Bravo!

  3. Mindy says:

    these sound delicious! i would love to try making these, but am confused on the .67 cup, .67 teaspoon etc.. my spoons & cups don’t exactly have those measurements. is this recipe the kind that can be flexible with the measurement of ingredients or does it have to be precise?

    • regan says:

      Hi Mindy– .67 = 2/3 and .33 = 1/3. We use decimals because they are easier to add when we create the grocery lists and recipe cards. Let me know if this helps or if you have any other questions!

  4. Amanda says:

    How are these vegetarian?

    • regan says:

      Hi Amanda– They are vegetarian because they do not contain any meat. Because they contain honey and dairy products, however, they are not vegan.

  5. Maha says:

    These look incredible! Can the raspberry butter be frozen after it’s made?

  6. Amber says:

    Errrr. I just made these and they came out flat and rubbery instead of thick and fluffy. Is their texture supposed to be like a regular pancake?

    I also noticed right away the lemon seems barely there even though I added a 1/2 tsp of lemon extract as well as the juice and zest.

    • regan says:

      Hi Amber– I’m sorry to hear these didn’t turn out for you. When I make this recipe the pancakes have been a pretty typical texture. I wouldn’t consider them thick pancakes, but they haven’t been thin and rubbery, either. I’m sorry they turned out that way for you. I was going for a subtle lemon flavor, but if you want more lemon flavoring, you can always slightly increase the amount of lemon juice and zest, or add more lemon extract.

  7. Martha Channell says:

    Tried it, loved it! Even my oh-so-picky toddler ate everything on her plate! That almost NEVER happens!

  8. Jenny H. says:

    Oh. My. Word. These are amazing. I had to tweak your recipe a bit, but not much. I used almond milk and extra large eggs because I used gluten free flour. I think that’s the secret to using gf flour, using extra large eggs. Anyhoo, seriously in love with this creation of yours. Light and so delicate. I could go on and on!

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