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Raspberry Lemon Ricotta Pancakes

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6


  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 2-3 drops lemon essential oil zest from 1 lemon + 1 teaspoon of lemon juice may be substituted
  • 2 tablespoons vegetable or canola oil
  • 2/3 cup ricotta cheese Greek yogurt may be substituted
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen or fresh raspberries
  • 100 % real maple syrup butter, fresh raspberries (for topping)


  • In a medium bowl, whisk together the flour, baking powder, sugar and salt. Set aside.
  • In a large bowl, whisk together the eggs, lemon essential oil, oil, ricotta, whole milk and vanilla until combined.
  • Add the dry ingredients to the wet and stir to combine. Do not over mix. The pancake batter should be lumpy. Fold in the raspberries.
  • Preheat a griddle or large non-stick skillet over medium heat. Once hot, spray with a non-stick canola oil spray and pour 1/4 cup of the batter onto the griddle. Do not overcrowd the pan. Work in batches if you must. Cook for 3-4 minutes or until bubbles begin to form. Flip the pancakes and cook for an additional 2-3 minutes. Remove from heat and transfer to a plate for serving.
  • Top the pancakes with butter, 100% real maple syrup and fresh raspberries. Enjoy!