Ricotta Pancakes with Lemon Curd and Pistachios

Name: Ricotta Pancakes with Lemon Curd and Pistachios
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 1/2 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Butter or oil for cooking; 1/2 cup fresh lemon juice; 1/2 cup sugar; 3 large eggs; 1/4 cup unsalted butter, cubed; Zest of 1 lemon; Crushed pistachios; Powdered sugar (optional)

Highlighted under: Homemade Dessert Recipes

Enjoy these light and fluffy ricotta pancakes topped with zesty lemon curd and crunchy pistachios for a delightful breakfast or brunch treat.

Created by

Emily

Last updated on 2025-12-14T13:54:17.266Z

These ricotta pancakes are a wonderful twist on the classic breakfast dish. The addition of lemon curd adds a refreshing zing, while pistachios provide a delightful crunch. Perfect for a lazy weekend brunch or a special occasion!

        Why You'll Love These Pancakes
        Light and fluffy texture that melts in your mouth
Zesty lemon curd adds a perfect tangy flavor
Crunchy pistachios for added texture and taste

      

The Perfect Breakfast Treat

Ricotta pancakes are a brilliant twist on the traditional pancake recipe, offering a light and fluffy texture that is simply irresistible. The addition of ricotta cheese not only enhances the moisture content but also gives these pancakes a delightful creaminess that pairs beautifully with various toppings. Whether you're enjoying them on a lazy weekend morning or serving them at a brunch gathering, these pancakes are sure to impress your family and friends.

The zesty lemon curd adds a refreshing tartness that balances perfectly with the sweetness of the pancakes. Made from fresh lemon juice, this curd is not only easy to prepare but elevates the dish to new heights. It's a fantastic way to incorporate citrus into your breakfast, providing a bright and cheerful start to your day.

Nutritional Benefits

These ricotta pancakes are not just delicious; they also pack a nutritional punch. Ricotta cheese is a great source of protein and calcium, making these pancakes a more wholesome option compared to standard recipes. The addition of eggs and milk further boosts the protein content, providing a satisfying meal that keeps you full and energized.

Pistachios, sprinkled on top, not only add a delightful crunch but also contribute healthy fats and essential nutrients. Rich in vitamins and minerals, they help make this breakfast not just tasty but also nourishing, allowing you to indulge without the guilt.

Customizing Your Pancakes

One of the best things about these ricotta pancakes is their versatility. While the lemon curd and pistachios are a match made in heaven, feel free to get creative with your toppings! Fresh berries, maple syrup, or even a dollop of Greek yogurt can add different flavors and textures to your dish. You can also experiment with different citrus curds, such as orange or lime, to suit your taste preferences.

For those who prefer a bit of sweetness in the batter, consider adding chocolate chips or a sprinkle of cinnamon for warmth. These small adjustments can transform the recipe and cater to various palates, making it a family favorite.

Ingredients

For the Pancakes

1 cup ricotta cheese
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Butter or oil for cooking

For the Lemon Curd

1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/4 cup unsalted butter, cubed
Zest of 1 lemon

For Serving

Crushed pistachios
Powdered sugar (optional)

Gather all the ingredients before you start cooking for a smoother experience!

Instructions

Prepare the Lemon Curd

In a saucepan, whisk together lemon juice, sugar, and eggs until smooth.

Add the butter and cook over low heat, stirring constantly until thickened (about 10 minutes).

Remove from heat and stir in lemon zest. Allow to cool.

Make the Pancake Batter

In a large bowl, combine ricotta, milk, eggs, and vanilla extract. Mix until well combined.

In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined (do not overmix).

Cook the Pancakes

Heat a non-stick skillet over medium heat and add a little butter or oil.

Pour 1/4 cup of batter for each pancake onto the skillet.

Cook until bubbles form on the surface, then flip and cook until golden brown (about 2-3 minutes per side).

Serve

Stack the pancakes on a plate, top with lemon curd, and sprinkle with crushed pistachios.

Optional: dust with powdered sugar before serving.

Enjoy your delicious ricotta pancakes warm!

Storing and Reheating

If you happen to have leftover pancakes, store them in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the toaster or warm them in a skillet over low heat. This way, you can enjoy the fluffy texture all over again without any fuss.

For longer storage, consider freezing the pancakes. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag. When you're ready to indulge, just thaw and reheat for a quick and convenient breakfast.

Serving Suggestions

Pair these ricotta pancakes with a side of crispy bacon or sausage for a savory balance to the sweet pancakes. The contrast of flavors will make your breakfast experience even more delightful. You can also serve a fruit salad on the side for a refreshing touch that complements the meal.

For a special brunch occasion, consider creating a pancake bar where guests can choose their own toppings. Provide options like whipped cream, various fruits, nut butters, and syrups to let everyone customize their pancakes just the way they like them.

Questions About Recipes

→ Can I use a different type of cheese?

Yes, you can substitute cottage cheese for ricotta, but the texture might be slightly different.

→ How can I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet.

→ Can I make the lemon curd ahead of time?

Absolutely! Lemon curd can be made up to a week in advance and stored in the refrigerator.

→ What can I use instead of pistachios?

You can substitute with chopped walnuts, almonds, or leave them out entirely for a nut-free option.