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 cup all-purpose flour; 2 large eggs; 1/4 cup milk; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup freshly squeezed lemon juice; 1/2 cup sugar; 3 large eggs; 1/4 cup unsalted butter, cubed; Zest of 1 lemon; 1/4 cup chopped pistachios; Powdered sugar (optional)

Highlighted under: Sweet Baking Recipes

Delight in these fluffy ricotta pancakes topped with zesty lemon curd and crunchy pistachios, perfect for a decadent breakfast or brunch.

Created by

Anna

Last updated on 2025-12-13T19:09:49.889Z

These ricotta pancakes are a family favorite, combining the creamy richness of ricotta with the lightness of a pancake. Topped with homemade lemon curd and crushed pistachios, they make for a delightful treat that’s both refreshing and indulgent.

        Why You Will Love This Recipe
        Fluffy texture with a rich, creamy flavor
Bright and tangy lemon curd complements the sweetness
Crunchy pistachios add a delightful contrast

      

The Perfect Breakfast Treat

Ricotta pancakes are a delightful twist on traditional pancakes, bringing a rich, creamy texture that elevates your breakfast experience. The addition of ricotta not only enhances the flavor but also contributes to a wonderfully fluffy consistency that will leave you craving more. Whether you’re preparing for a special occasion or simply want to indulge in a weekend treat, these pancakes are sure to impress.

Pairing the pancakes with zesty lemon curd adds a refreshing contrast that brightens each bite. The tartness of the lemon curd cuts through the richness of the pancakes, creating a harmonious balance that excites the palate. This combination makes ricotta pancakes with lemon curd an ideal choice for brunch gatherings or cozy mornings at home.

Why Lemon Curd is a Must

Lemon curd is not just a delicious topping; it’s a versatile condiment that can enhance a variety of dishes. Its bright, tangy flavor works beautifully with sweet treats, making it the perfect companion for these ricotta pancakes. The homemade lemon curd in this recipe is easy to prepare and can be made ahead of time, ensuring you have the perfect topping ready when you need it.

Additionally, lemon curd can be used in multiple ways beyond pancakes. Consider spreading it on toast, filling pastries, or dolloping it on yogurt for a refreshing snack. Its versatility makes it a worthwhile addition to your culinary repertoire.

The Crunch Factor: Pistachios

Chopped pistachios bring not only a pop of color but also a satisfying crunch to your ricotta pancakes. Their nutty flavor complements the creamy texture of the pancakes and the tangy lemon curd, creating an unforgettable taste experience. This simple addition transforms your dish into a gourmet delight that feels indulgent yet remains approachable.

Incorporating pistachios also adds nutritional benefits, such as healthy fats and protein, making your breakfast not just delicious but also nourishing. They’re a delightful way to elevate your meal while providing added texture and flavor.

Ingredients

For the Pancakes

1 cup ricotta cheese
1 cup all-purpose flour
2 large eggs
1/4 cup milk
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

For the Lemon Curd

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

For Topping

1/4 cup chopped pistachios
Powdered sugar (optional)

Enjoy your pancakes with a sprinkle of pistachios and a dusting of powdered sugar!

Instructions

Make the Lemon Curd

In a saucepan, combine lemon juice, sugar, and eggs over medium heat. Whisk continuously until it thickens, about 10 minutes. Remove from heat and stir in butter and lemon zest. Let cool.

Prepare the Pancake Batter

In a bowl, mix ricotta cheese, eggs, milk, and vanilla extract until smooth. In another bowl, whisk together flour, sugar, baking powder, and salt. Gradually combine the two mixtures until just combined.

Cook the Pancakes

Heat a non-stick skillet over medium heat and ladle in the pancake batter. Cook until bubbles form on the surface, then flip and cook until golden brown, about 3-4 minutes per side.

Serve

Stack pancakes on a plate, top with lemon curd, sprinkle with chopped pistachios, and dust with powdered sugar if desired. Serve warm.

Enjoy these delightful pancakes as a special breakfast or brunch treat!

Tips for Perfect Pancakes

To achieve the fluffiest pancakes possible, avoid over-mixing the batter. Combining the wet and dry ingredients until just combined will help maintain that light texture. Additionally, letting the batter rest for a few minutes before cooking can enhance the fluffiness even further.

When cooking the pancakes, ensure your skillet is adequately heated before pouring in the batter. This allows for even cooking and helps create that lovely golden-brown crust. Adjust the heat as necessary to prevent burning while ensuring that the insides cook thoroughly.

Storing Leftovers

If you have leftover pancakes, they can be easily stored in the refrigerator for up to 2 days. Simply place them in an airtight container to keep them fresh. When you’re ready to enjoy them again, reheat in a toaster or microwave for a quick breakfast.

The lemon curd can also be stored in the fridge for up to a week. Make sure to keep it in a sealed container to maintain its flavor and texture. This makes it a convenient option for quick breakfasts or snacks throughout the week.

Questions About Recipes

→ Can I make the lemon curd in advance?

Yes, the lemon curd can be made up to a week ahead and stored in the refrigerator.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a vegan ricotta alternative for a dairy-free option.

→ How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these pancakes?

Yes, you can freeze the pancakes. Just layer them with parchment paper and store in a freezer bag for up to 2 months.