Lemon Ricotta Pancake Cake

Tammy Smith

This Lemon Ricotta Pancake Cake is a delightful twist on traditional pancakes, inspired by sunny Italian breakfasts. Combining the creamy texture of ricotta with the bright and zesty essence of lemon, this dish transforms a classic morning staple into an elegant dessert, perfect for brunch or as a refreshing sweet treat.

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Prep Time 25

Cook Time 30

Total Time 55

Course Breakfast

Cuisine Italian

Servings slices

Calories 250 kcal

Equipment

Mixing Bowls
Whisk
Non-stick griddle or frying pan
Spatula
8-inch round cake pan
Microplane grater

Ingredients

For the Pancakes:

2 cups all-purpose flour preferably unbleached
1 tbsp baking powder
0.5 tsp salt
2 large eggs room temperature
1 cup ricotta cheese preferably fresh
1 cup whole milk
3 tbsp granulated sugar
2 tbsp lemon zest from 2 lemons
2 tsp pure vanilla extract

For the Garnish:

0.25 cup confectioners' sugar for dusting
1 cup fresh berries raspberries or blueberries

Instructions

In a large mixing bowl, whisk together the flour, baking powder, and salt.
In another bowl, whisk the eggs until pale and frothy. Add ricotta, milk, sugar, lemon zest, and vanilla, whisking until well combined.
Make a well in the dry ingredients, pour the wet ingredients into the well, and mix gently until just combined. Be careful not to overmix as lumps are okay.
Heat the non-stick griddle over medium heat. Lightly grease the surface if necessary.
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes, until golden. Work in batches, keeping pancakes warm by layering them in the cake pan in a low oven, about 200°F (93°C).
Once all pancakes are cooked and layered in the cake pan, dust with confectioners' sugar and top with fresh berries.

Notes

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
To infuse more lemon flavor, add a splash of lemon juice to the batter, adapting the wet ingredient balance by reducing a bit of milk.

Nutrition

Calories: 250kcalCarbohydrates: 38gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 66mgSodium: 361mgPotassium: 144mgFiber: 2gSugar: 12gVitamin A: 265IUVitamin C: 2mgCalcium: 205mgIron: 2mg

Keyword Lemon Ricotta Pancake Cake

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