These Cherry and Lemon Ricotta Pancakes are one of those truly dreamy breakfast delights – fluffy, tangy, and kissed with sweet cherry preserves. The ricotta gives them a pillowy-soft texture, while lemon adds brightness in every bite. Topped with luscious cherry preserves, they make any morning feel like a special occasion. Get ready to flip your way to a breakfast that tastes like a summer morning in a single stack!

Cherry and Lemon Ricotta Pancakes Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, quality ingredients come together to create these Cherry and Lemon Ricotta Pancakes. Each one adds its own magic – from the creamy ricotta to the aromatic lemon zest, every ingredient plays a starring role in flavor and texture.

Milk: Adds moisture and helps bring all the ingredients together for a smooth, pourable batter.
Ricotta Cheese: The secret to ultra-tender, creamy pancakes – don’t skip it!
Egg Yolks + Egg Whites: Yolks add richness, while whipped whites make these pancakes sky-high and fluffy.
Vanilla Extract: Just a touch brings a sweet, aromatic backbone to the batter.
Sugar: Balances the tangy lemon and brings a gentle sweetness.
Lemon (Juiced and Zested): Delivers a fresh, citrusy zing you’ll taste in every forkful.
All-Purpose Flour: Provides structure and just enough bite to hold the pancakes together.
Cake Flour: Makes for an ultra-light, tender crumb that melts in your mouth.
Baking Powder: Gives your pancakes that beautiful lift and fluffiness.
Salt: Just a pinch to balance and enhance all the flavors.
Butter (for the griddle): Adds irresistible flavor and helps pancakes develop their classic golden edges.
Bonne Maman Cherry Preserves: The crowning glory – spoon generously over the finished stack for a vibrant, fruity finish.

How to Make Cherry and Lemon Ricotta Pancakes

Step 1: Prepare the Wet Ingredients

Start by grabbing a large mixing bowl and whisking together the milk, creamy ricotta, egg yolks, fragrant vanilla, sugar, and all that glorious lemon juice and zest. You want everything well combined so the flavors meld beautifully – don’t worry if the ricotta leaves a few small curds, it’ll make the pancakes so dreamy and moist.

Step 2: Mix in the Dry Ingredients

Add both the all-purpose and cake flours along with the baking powder straight into your wet mixture. Gently fold everything together just until combined – overmixing can toughen the pancakes, so leave a few little streaks and lumps in there if needed. This keeps your Cherry and Lemon Ricotta Pancakes extra fluffy!

Step 3: Whip the Egg Whites

In a clean, separate bowl, whisk your egg whites with the pinch of salt until they reach soft peaks. This stage is key: those billowy whites are what make your pancakes rise into cloud-like stacks. You’ll know they’re ready when the peaks softly curl when you lift the whisk.

Step 4: Fold in the Egg Whites

Gently fold the whipped egg whites into your ricotta batter. Use a spatula and a light touch, just enough to combine everything without knocking out all the precious air. This is the magic step for lusciously light Cherry and Lemon Ricotta Pancakes!

Step 5: Cook the Pancakes

Heat your griddle or a large non-stick pan over medium heat and swirl in a bit of butter. Once the butter is sizzling but not browning, ladle about 1/3 cup batter per pancake onto the hot surface. Let them bubble – that’s your cue that they’re ready to flip, about 1-2 minutes per side. The edges should look set and lightly golden before you turn them.

Step 6: Stack and Serve

Keep the cooked pancakes warm on a plate while you finish the batch, then pile them high and spoon generous helpings of Bonne Maman Cherry Preserves over top. Get ready to swoon as the sweet-tart cherries cascade down your lemony stacks!

How to Serve Cherry and Lemon Ricotta Pancakes

Garnishes

The beauty of Cherry and Lemon Ricotta Pancakes is that they practically beg for creative finishing touches. Fresh lemon zest, a dusting of powdered sugar, or a handful of fresh cherries all brighten the plate. Add a dollop of softly whipped cream if you want to channel brunch-café vibes right at home!

Side Dishes

Pair your pancakes with a side of crispy bacon, fresh fruit salad, or even vanilla yogurt for a well-rounded meal. They also make a lovely centerpiece for brunch served alongside smoked salmon or a simple green salad, letting those lemony flavors shine.

Creative Ways to Present

If you’re feeling playful, try stacking smaller pancakes for mini towers, or serve them in a pancake “board” with toppings in bowls for a DIY breakfast bar. For a pretty brunch spread, garnish with edible flowers or a few mint leaves – these Cherry and Lemon Ricotta Pancakes are just as stunning as they are scrumptious!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, store cooled Cherry and Lemon Ricotta Pancakes in an airtight container in the fridge for up to 3 days. Place parchment between layers to keep them from sticking together, and they’ll stay soft and flavorful.

Freezing

Cherry and Lemon Ricotta Pancakes freeze beautifully! Layer them with parchment in a freezer-safe bag or container, and freeze for up to a month. When you need a quick breakfast or brunch, just pull out as many as you need – they thaw and reheat super well.

Reheating

To reheat, place pancakes in a single layer on a baking tray and warm in a 300°F oven until heated through, about 8-10 minutes. You can also microwave them in short 20-second bursts, or pop them in the toaster for crisp edges. Spoon on more cherry preserves for a fresh burst of flavor before serving.

FAQs

Can I use part-skim ricotta or does it have to be whole milk?

Whole milk ricotta gives the pancakes their signature richness and creamy texture, but part-skim will work if you prefer a lighter option. Just note, the pancakes may not be quite as tender.

Is it possible to substitute another fruit preserve?

Absolutely! While cherry brings a wonderful contrast to the lemon, feel free to try raspberry, blueberry, or even apricot preserves if you’re feeling adventurous. Each offers its own unique twist, while keeping the spirit of Cherry and Lemon Ricotta Pancakes.

Can I make these gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for both flours with good results. The pancakes may be slightly denser, but still delicious. Just make sure your baking powder is gluten-free too.

Can I prepare the batter the night before?

If you want to make your morning faster, prepare the wet and dry ingredients separately the night before, then whip the egg whites and finish folding everything together just before cooking for the fluffiest results.

What’s the best way to zest a lemon?

Use a fine Microplane or citrus zester to gently scrape just the bright yellow part of the peel, avoiding the bitter white pith. It’s this zest that gives Cherry and Lemon Ricotta Pancakes their sunny aroma and flavor!

Final Thoughts

Give these Cherry and Lemon Ricotta Pancakes a place on your breakfast table, and watch everyone fall in love with their tender crumb and vibrant flavors. They’re ideal for a weekend treat, a special brunch, or any time you want to bring a little sunshine to your day. Flip, stack, spoon on those cherries, and enjoy every bright, fluffy bite!