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Ricotta Pancakes with Berries & Lemon Honey Sauce

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Light, fluffy ricotta pancakes infused with lemon zest and layered with fresh berries. Drizzled with a bright honey-lemon sauce and topped with yoghurt and granola, these pancakes are a deliciously fresh and wholesome breakfast option.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings (2 pancakes per person)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Modern Australian
  • Diet: Vegetarian

Ingredients

  • 1 cup (125 g) plain (all-purpose) flour
  • ½ cup (60 g) wholemeal flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 3 large eggs
  • 1 cup (250 ml) reduced-fat milk
  • ½ cup (120 g) low-fat ricotta (or cottage cheese)
  • 1 cup sliced strawberries
  • Zest and juice of one small lemon (reserve 1 teaspoon of zest to garnish)
  • 1 tablespoon honey (for the sauce)
  • 4 tablespoons reduced-fat Greek yoghurt (for serving)
  • 1 cup fresh blueberries (for serving)
  • 3 tablespoons natural muesli granola with macadamia & cranberry (optional, for serving)
  • Olive oil spray, for cooking

Instructions

  1. Lightly spray a large, heavy-based non-stick frying pan with olive oil and preheat over medium heat.
  2. In a large bowl, whisk together plain flour, wholemeal flour, baking powder, and sugar.
  3. In a separate bowl, whisk the eggs until light and fluffy. Add milk and ricotta, whisking until smooth.
  4. Make a well in the dry ingredients and pour in the egg mixture. Stir until combined and smooth.
  5. Spoon batter into the pan (about two ladlefuls per batch) and cook for 2 minutes or until bubbles form and pop. Flip and cook another 2 minutes until golden. Repeat with remaining batter to make 8 pancakes.
  6. To assemble, stack two pancakes per plate. Layer with sliced strawberries.
  7. Mix reserved lemon zest, lemon juice, and honey to make the sauce. Top stacks with Greek yoghurt, blueberries, and drizzle with the lemon-honey sauce. Sprinkle granola and remaining zest if desired.
  8. Serve immediately while warm for best texture and flavour.

Notes

  • You can use all plain flour if you don’t have wholemeal flour.
  • Substitute ricotta with cottage cheese if preferred.
  • For gluten-free, use oat or gluten-free flour blend.
  • Frozen berries work too—thaw before serving.
  • Batter can be made up to 30 minutes ahead, but best cooked fresh.

Nutrition

Find it online: https://savorymomskitchen.com/ricotta-pancakes-with-berries-lemon-honey-sauce/