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Easy Bobby Flay Lemon Ricotta Pancake Recipe

Bobby Flay Lemon Ricotta Pancake Recipe

Who doesn’t love pancakes? They are the ultimate comfort food. In my eyes, breakfast is more than just a meal; it’s a time for connection, relaxation, and sometimes, a bit of indulgence. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Keyword: Bobby Flay Lemon Ricotta Pancake Recipe
Servings: 2 Servings
Calories: 280kcal
Author: Rebecca Novak

Equipment

  • non stick skillet

Ingredients

  • 2/3 cup whole milk
  • 1 cup creamy ricotta cheese
  • 2 large eggs
  • 1 lemon zested and juiced (for a vibrant citrus flavor)
  • 1 teaspoon vanilla extract for added warmth
  • 3/4 cup plain all-purpose flour
  • 1 tablespoon aluminum-free baking powder
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons granulated sugar
  • Butter for greasing the griddle
  • 1 11-ounce jar of premium lemon curd
  • Fresh raspberries for garnish
  • Powdered sugar for garnish
  • 1/4 cup chopped toasted almonds optional, for a nutty crunch

Instructions

  • reating these pancakes is a straightforward process. Follow these steps for a breakfast that’ll entice everyone.

Step 1: Prepare Your Ingredients

  • Gather all your ingredients in one place. Measure out what you need. Prepping your workspace makes the cooking process smooth.

Step 2: Mix the Wet Ingredients

  • In a mixing bowl, combine the ricotta cheese, whole milk, eggs, lemon zest, juice, and vanilla extract. Whisk these together until you have a smooth mixture. This combination brings together rich flavors that will make your pancakes shine.

Step 3: Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, nutmeg, salt, and sugar. The baking powder helps the pancakes rise, providing that fluffy texture.

Step 4: Combine Both Mixtures

  • Gradually add the dry ingredients to the wet mixture. Stir gently just until moistened. Be careful not to over-mix—lumps are okay! Overworking the batter can lead to dense pancakes, and that’s not what we want.

Step 5: Heat the Griddle

  • Preheat your griddle or non-stick skillet over medium heat. Grease it lightly with butter to ensure the pancakes won’t stick and to give them a lovely golden-brown color.

Step 6: Cook the Pancakes

  • Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.

Step 7: Serve

  • Serve the pancakes warm with a generous dollop of lemon curd, fresh raspberries on top, and a light dusting of powdered sugar. You can add toasted almonds for a slight crunch. Enjoy your culinary creation!

Notes

  • Use Fresh Ingredients: Ensure your baking powder is fresh for optimal fluffiness.
  • Don’t Overmix: Stir until just combined. This keeps the pancake airy.
  • Rest the Batter: Allow the batter to sit for a few minutes. This helps the pancakes rise better.
  • Cook on Medium Heat: Too hot, and you’ll burn the outside; too low, and the pancakes will take forever.
  • Experiment with Flavors: Try adding blueberries or chocolate chips to the batter for a twist.

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 9g | Fat: 10g | Fiber: 1g | Sugar: 5g
Tried this recipe?Let us know how it was!