Lemon Ricotta Pancakes with Rhubarb Sauce

Brighten up your breakfast table with these irresistible Lemon Ricotta Pancakes with Rhubarb Sauce, a fresh and flavorful twist on the classic stack. These fluffy pancakes are enriched with creamy ricotta cheese and a burst of citrusy lemon zest and juice, creating a light yet indulgent texture. Topped with a tangy-sweet rhubarb sauce made from simmered rhubarb, honey, and vanilla, every bite is a delightful balance of creamy, zesty, and fruity flavors. Perfect for weekend brunches or a special morning treat, this elegant recipe is easy to make yet impressively delicious. Garnish with a drizzle of honey or a sprinkle of powdered sugar for the ultimate breakfast experience!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons granulated sugar
• 0.25 teaspoon salt
• 2 large eggs
• 1 cup ricotta cheese
• 0.5 cup milk
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter
• 2 cups rhubarb stalks (cut into 1/2-inch pieces)
• 0.25 cup honey
• 0.5 teaspoon vanilla extract
• 0.25 cup water

Directions

Step 1

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.

Step 2

In a separate medium bowl, whisk together the eggs, ricotta cheese, milk, lemon zest, and lemon juice until smooth.

Step 3

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.

Step 4

Heat a nonstick skillet or griddle over medium heat and add a small amount of butter to coat the surface.

Step 5

Scoop 1/4 cup of batter onto the skillet for each pancake, spreading slightly into a round shape.

Step 6

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes on the other side, until golden brown. Repeat with the remaining batter.

Step 7

To make the rhubarb sauce, combine the rhubarb, honey, vanilla extract, and water in a small saucepan over medium heat.

Step 8

Cook the mixture for 10-12 minutes, stirring occasionally, until the rhubarb softens and starts to break down. Remove from heat and let cool slightly.

Step 9

Serve the pancakes warm, topped with the rhubarb sauce and additional honey or powdered sugar if desired.

Nutrition Facts

Serving size	(1097.4g)

Amount per serving	% Daily Value*
Calories	1562.3

Total Fat 63.7g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 595.8mg	0%
Sodium 1499.5mg	0%
Total Carbohydrate 205.2g	0%
Dietary Fiber 8.7g	0%
Total Sugars 85.3g
Protein 60.1g	0%

Vitamin D 135.7IU	0%
Calcium 1505.9mg	0%
Iron 8.9mg	0%
Potassium 1637.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 14.7%

Carbs: 50.2%