Description
Lemon Ricotta Pancake Cake Stack is a fluffy and elegant brunch treat made with soft ricotta pancakes layered with bright lemon flavor. Topped with powdered sugar, fresh berries, and maple syrup, this beautiful pancake stack feels both comforting and refreshing.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs
- 1 1/4 cups milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons butter, plus extra for cooking
- Maple syrup, for serving
- Powdered sugar, for garnish
- Fresh berries, for topping
Instructions
- Whisk together the flour, baking powder, sugar, and salt in a large bowl.
- In another bowl, mix the ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Gently combine the wet and dry ingredients until just mixed.
- Heat a lightly buttered skillet or griddle over medium heat.
- Pour portions of batter onto the skillet and cook until bubbles form on the surface.
- Flip the pancakes and cook until golden brown on both sides.
- Repeat until all the batter has been used.
- Stack the pancakes on a serving plate, adding a thin layer of ricotta or syrup between layers if desired.
- Top the stack with powdered sugar, fresh berries, and extra lemon zest before serving.
Notes
- Fresh lemon juice and zest provide the brightest flavor.
- Blueberries or raspberries can be added directly to the batter.
- Lemon curd between layers creates a dessert-style pancake cake.
- Whipped cream or mascarpone adds extra richness.
- Freeze leftover pancakes with parchment paper between layers for easy storage.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 10g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 115mg
