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Lemon Ricotta Souffle Pancakes


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  • 3/4 cup (75 g) of all purpose flour
  • 1/3 cup (63 g) of sugar
  • 1/2 teaspoon salt
  • 4 eggs separated
  • 4 tablespoons of unsalted butter (2 melted and 2 for the pan)
  • 2/3 cup (165 g) of ricotta, whole or part skim
  • 1/4 cup (60 ml) of lemon juice
  • zest of a lemon
  • 1/2 teaspoon of vanilla
  • 1/4 cup (42 g) of fresh or frozen berries
  • Turbinado or raw sugar for sprinkling over the top
  • Confectioners sugar for a light dusting
  • A light maple syrup or Lyle's golden syrup



Step 1

Preheat the oven to 375 degrees and preheat a 10-inch iron skillet or saute pan.

Mix flour, sugar and salt in a bowl.

Mix eggs yolks, drained ricotta, butter, lemon juice, zest vanilla in a large bowl and mix well.

Place the separated egg whites in a mixing bowl and whisk to stiff peaks.

Add the flour mixture to the wet mixture and combine well. Add a small dollop of the egg whites and mix in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.

Remove the pan from the oven and put 2 tablespoons of butter it it. When the butter has melted add batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven. Bake for 20 to 25 minutes. When the pancake is puffed and lightly browned on top it is ready.

Serve with a light sprinkling of confectioners sugar and serve with syrup of choice.


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