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Favorite Oatmeal Pancakes (Without Eggs)

Favorite Oatmeal Pancakes (Without Eggs)

Homemade oatmeal pancakes, made with no eggs! This is my family’s favorite oatmeal pancake recipe, made with oats, buttermilk, brown sugar and a few other simple ingredients.  It’s an easy recipe it and makes delicious oatmeal pancakes, sure to be among your very favorites! So, grab your favorite griddle and 

Fresh Ginger & Lemon Scones

Fresh Ginger & Lemon Scones

Made with fresh ginger and lemon, these beautiful bakery-sized scones are light and buttery inside, crumbly on the outside and finished with a drizzle of lemon icing. Scones are my very favorite breakfast pastry. I love how versatile they are with any number of mix-ins 

Lemon Crepes with Honey Mascarpone 

Lemon Crepes with Honey Mascarpone 

Delicate lemony crepes topped with whipped honey mascarpone and fresh raspberries. Lemon crepes with honey mascarpone make a lovely dessert crepe, a perfect Mother’s Day brunch or an extra-special family breakfast for a lazy Saturday. 

My Aunt recently delivered a bowl of Meyer lemons straight from her California friend’s lemon tree!  The skin was so smooth and a deep, almost-orange yellow, complete with tiny green stems.  They were beautiful and such a treat in my Colorado kitchen!  I knew I had to make lemon crepes!  This lemon crepe recipe is bursting with lemon flavor…fresh lemon juice as well as zest.  The lemon flavor pairs so well with the honey and the ultra-creamy mascarpone cheese in the filling.  The whipped filling is purely optional; serve the lemon crepes simply with a generous dusting of powdered sugar if you prefer!

The filling and the crepe batter can be prepared in advance, and in fact, the crepe batter must rest; so do yourself a favor and whip up the batter the night before. It only takes a few minutes!  The mascarpone filling can be made up to three days in advance.

lemon crepes with honey mascarpone

Handy Tools to Make Crepes More Successful

  • Offset spatula – This could be small or large in size.  Offset spatulas are flexible and bend easily to get under the thin crepe edges.  They just make flipping that much easier.  I’ve also had success with other spatulas.  In general, the thinner, the better!
  • Crepe pan – I use this De Buyer crepe pan and it’s wonderful. Made of carbon steel, it’s durable and needs less and less seasoning (butter) the more I use it.  You can also use a small, 8-inch nonstick skillet as well if you don’t own a crepe pan.  
lemon crepes with honey mascarpone

Ingredients to Make Lemon Crepes with Honey Mascarpone

  • Flour – All purpose flour (unbleached)
  • Eggs – Four room temperature eggs are needed to make the crepe batter. It gives them their delicate and rich texture.
  • Milk – Whole milk at room temperature is important for this recipe.
  • Salt – Flavors the batter
  • Butter – A few tablespoons of melted unsalted butter goes into the batter.  There’s more sugar in this crepe recipe to balance the tart lemon juice and they’ll stick a little more than your traditional crepe batter, so keep a little extra butter handy while you cook the crepes. 
  • Lemon – I used Meyer lemons this time but I’ve also used regular lemons and they’re equally delicious in this recipe.  You’ll need both the zest and the juice of one lemon, which will be between 2 and 3 tablespoons of juice. 
  • Granulated sugar 
  • Powdered sugar – Give the finished crepes a final dusting of powdered sugar just before serving. So beautiful!
  • Raspberries or other fresh berries – for serving!
  • Mascarpone – Mascarpone is an Italian cream cheese.  The main difference between mascarpone and American cream cheese is the higher fat content in mascarpone, and, as a result, it is creamier in texture. 
  • Honey – The sweetener for the whipped mascarpone topping.  If you’re not a fan of honey, you can substitute an equal amount of maple syrup. 
ingredients to make lemon crepes with honey mascarpone

How to Make Lemon Crepes with Honey Mascarpone

1. Make crepe batter

Using a microplane or box grater, zest lemon onto a plate and squeeze lemon juice into a small bowl.  To a blender, add flour, eggs, milk, salt, melted butter, lemon zest & lemon juice and granulated sugar. Turn blender on and process until smooth, about 30 seconds. Turn blender off and run a rubber spatula around the perimeter of the blender base to incorporate any remaining flour.  Process once more for a few seconds until smooth and fully blended. 

2. Let batter rest

Let the crêpe batter rest in the refrigerator for at least one hour, or overnight.  This allows the gluten in the flour to rest and gives the finished crepes a more delicate texture.  They also stick less and flip more easily after resting. 

3. Cook Crepes

Stir batter for a few seconds after removing from the refrigerator. Preheat crepe pan or small non-stick pan (8-inch) over medium high heat.  Place your hand a few inches above the pan.  When it radiates heat, it’s ready.  Turn burner back down to medium.  I usually alternate between medium low and medium heat while I’m cooking the crepes.  Don’t fret if the first crepe is a flop! It always is in my house! It can take a minute to get the pan to the right temperature. 

Grease the pan with about 1 teaspoon of butter if it’s not already well-seasoned. Pour a scant 1/4 cup of crepe batter into the center of the pan and, working quickly, rotate pan in a circular motion as the batter spreads to coat entire surface of the pan.  Place pan back on burner and cook for about a minute, until edges begin to brown and lift up from the edge of the pan.  Use an offset spatula or a thin rubber spatula to release crepe from pan, and then flip crepe with your hands or spatula. Cook for an additional 15-30 seconds. It’s OK to see a few golden brown spots.  Transfer crepe onto a large dinner plate.  Continue cooking (adding butter as needed) and stacking crepes on plate as you go, using all remaining batter, until ready to serve.  

cook first side of lemon crepe
flip the crepe with an offset spatula
stack finished crepes on a plate

4. Make Honey Mascarpone

In a small bowl, whip together the honey, mascarpone and heavy cream with a whisk until smooth. 

5. Serve Crepes

To the center of each crepe, spoon about 2 tablespoons of honey mascarpone and spread gently outward.  Fold into quarters and stack a few crepes on top of each other.  Dust with a little powdered sugar and add fresh raspberries.

Other ideas for serving

Dust a little powdered sugar on top of each crepe and fold crepe into fourths or roll up like a burrito.  Serve with a final dusting of powdered sugar on top, or with a little maple syrup, lemon curd and/or fresh whipped cream.  This fresh blackberry sauce would also be amazing! 

close up of lemon crepes

Can I freeze the extra crepes?

Yes! Crepes freeze well stacked between layers of wax paper or parchment paper, and then sealed tightly in a ziplock bag. They’ll keep for 4 months frozen. To defrost, just place in the refrigerator overnight. Reheat in the microwave in 10 second intervals, flipping in-between, until warm. Or, place in a skillet over medium-low heat and heat until warm.

serving lemon crepes with honey mascarpone

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Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope these lemon crepes become a favorite in your collection, too.

Lemon Crepes with Honey Mascarpone

Delicate lemony crepes topped with whipped honey mascarpone and fresh raspberries.  
Prep Time8 minutes
Cook Time20 minutes
Rest Time1 hour
Total Time1 hour 28 minutes
Course: Breakfast, Dessert
Keyword: honey mascarpone, lemon crepes
Servings: 12 Crepes

Ingredients

Lemon Crepes

  • 1 cup all-purpose flour
  • 4 tbsp granulated sugar
  • 1/4 tsp kosher salt
  • 1 1/3 cups whole milk room temperature
  • 4 large eggs
  • 3 tbsp unsalted butter melted
  • unsalted butter for cooking
  • lemon zest & juice (about 2-3 T juice)

Honey Mascarpone

  • 2/3 cup mascarpone cheese
  • 1/3 cup heavy cream
  • 4 tbsp honey

Instructions

  • Make crepe batter: Using a microplane or box grater, zest lemon onto a plate and squeeze lemon juice into a small bowl.  To a blender, add flour, eggs, milk, salt, melted butter, lemon zest & lemon juice and granulated sugar. Turn blender on and process until smooth, about 30 seconds. Turn blender off and run a rubber spatula around the perimeter of the blender base to incorporate any remaining flour.  Process once more for a few seconds until smooth and fully blended. 
  • Let batter rest: Let the crêpe batter rest in the refrigerator for at least one hour, or overnight.  This allows the gluten in the flour to rest and gives the finished crepes a more delicate texture.  They also stick less and flip more easily after resting. 
  • Cook Crepes: Stir batter for a few seconds after removing from the refrigerator. Preheat crepe pan or small non-stick pan (8-inch) over medium high heat.  Place your hand a few inches above the pan.  When it radiates heat, it's ready.  Turn burner back down to medium.  I usually alternate between medium low and medium heat while I'm cooking the crepes.  Don't fret if the first crepe is a flop! It always is in my house! It can take a minute to get the pan to the right temperature. 
    Grease pan with about 1 teaspoon of butter. Pour a scant 1/4 cup of crepe batter into the center of the pan and, working quickly, rotate pan in a circular motion as the batter spreads to coat entire surface of the pan.  Place pan back on burner and cook for about a minute, until edges begin to brown and lift up from the edge of the pan.  Use an offset spatula or a thin rubber spatula to release crepe from pan, and then flip crepe with your hands or spatula. Cook for an additional 15-30 seconds. It's OK to see a few golden brown spots.  Transfer crepe onto a large dinner plate.  Continue cooking (using more butter to grease as needed) and stacking crepes on plate as you go, using all remaining batter, until ready to serve.  
  • Make Honey Mascarpone: In a small bowl, whip together the honey, mascarpone and heavy cream until smooth. 
  • Serve Crepes: To the center of each crepe, spoon about 2 tablespoons of honey mascarpone and spread gently outward.  Fold into quarters and stack a few crepes on top of each other.  Dust with a little powdered sugar and add fresh raspberries.

Notes

Other ideas for serving: Dust a little powdered sugar on top of each crepe and fold crepe into fourths or roll up like a burrito.  Serve with a final dusting of powdered sugar on top, or with a little maple syrup, lemon curd and/or fresh whipped cream.  This fresh blackberry sauce would also be amazing! 
To freeze: Stack between layers of wax paper or parchment paper, and then sealed tightly in a ziplock bag. They’ll keep for 4 months frozen. To defrost, just place in the refrigerator overnight. Reheat in the microwave in 10 second intervals, flipping in-between, until warm. Or, place in a skillet over medium-low heat and heat until warm. 
Mascarpone Whipped Cream Frosting

Mascarpone Whipped Cream Frosting

Mascarpone whipped cream frosting is the sophisticated cousin of your favorite homemade whipped cream.  It’s fluffy and rich and holds up beautifully when piped or spooned on top of your favorite cake or dessert.  Made with only 4 ingredients, it’s the easiest frosting you’ll ever make. 

Nut-Free Linzer Cookies with Lemon Curd

Nut-Free Linzer Cookies with Lemon Curd

Gorgeous lemon curd-filled sandwich cookies…buttery, delicate and a perfect compliment to the tart lemon curd within.   WHAT ARE LINZER COOKIES? Linzer cookies are traditional Austrian cookies, usually made with ground nuts and sandwiched around a jam filling. They are an adaptation of the classic 

Double Chocolate Banana Kodiak Cake Muffins

Double Chocolate Banana Kodiak Cake Muffins

These double chocolate banana kodiak cake muffins are made with bananas, ground cinnamon, pure maple syrup and two kinds of chocolate!  They’re whole grain, full of protein, and perfect for a quick breakfast on a busy morning. 

I love muffins for breakfast…or a snack…or really, any time of the day!  They’re wonderful for a meal prep idea as they freeze easily and keep well on the counter for several days. They’re super portable and individually-sized.  My kids enjoy packing them for their school snacks.  The problem is, most muffins contain nearly as much sugar as a cupcake and rarely are they made with whole grains!  That’s where these Kodiak muffins come in.  This healthy and delicious kodiak cakes muffin recipe yields light, chocolatey banana muffins, perfect for an easy breakfast on a busy morning or a healthy snack on the go.

I’ve used Kodiak pancake mix for years to make easy whole grain waffles and my family loves them, especially with a little homemade whipped cream and some fresh berries.  They’ve never known they are enjoying whole wheat waffles, full of protein. So, it’s only fitting to use the mix for muffins as well, and the results are delicious! Like, in case you missed these apple cinnamon kodiak cake muffins.

Without further ado, the latest kodiak adaptation are these delicious double chocolate banana muffins…

double chocolate banana kodiak cake muffins

WHAT IS KODIAK CAKE BAKING MIX?

This pre-mixed blend is like the Bisquick mix of my youth, made to be convenient and versatile for whipping up easy waffles, pancakes and muffins!  But, unlike other brands, Kodiak mix, known as “Power Cakes”, is made 100% of whole grains, both with whole wheat flour and oat flour, and has less sugar.  The mix also has 14 grams of protein (from wheat protein isolate and whey protein concentrate) per serving, which is always a good addition to breakfast pastries.  

I find Kodiak Power Cakes mix stocked at my Costco, which makes it especially economical, but I’ve also seen it at most of the local grocery stores as well.  “Buttermilk” is their original flavor of Kodiak flapjack & waffle mix and the one we’re using to make these muffins. 

Kodiak Power Cakes Flapjack & Waffle Mix

INGREDIENTS FOR DOUBLE CHOCOLATE BANANA KODIAK CAKE MUFFINS

  • Kodiak cakes baking mix – This comes pre-leveaned so it’s easy – no baking soda/powder or salt needed.  It combines whole grain oat flour & whole grain wheat flour for a 100% whole grain muffin. 
  • Baking powder – There is already a little baking powder in the Kodiak mix, but in my recipe testing I found the texture and rise of the finished muffins is better if a little extra is mixed into the dry ingredients. 
  • Bananas – The riper, the better. Frozen bananas, defrosted in the microwave also work!
  • Pure maple syrup – the sweetener in this muffin recipe. You can swap honey in it’s place too, or substitute 1/3 cup of brown sugar if you’d prefer. 
  • Milk – The milk is flexible.  Use whole milk, unsweetened almond milk, or oat milk.
  • Egg – Large egg, preferably at room temperature
  • Oil  – A neutral oil like avocado works best.
  • Vanilla extract – purely for flavor 
  • Cinnamon – This is optional.
  • Nutmeg – Nutmeg is optional as well but so delicious with the banana and chocolate!
  • Cocoa powder – Unsweetened variety
  • Chocolate chips – I really love using these Trader Joe’s dark chocolate chips! You can add more or less of these depending on your preference.

HOW TO MAKE Double Chocolate Banana “KODIAK CAKE” MUFFINS

1. PREHEAT OVEN AND GREASE MUFFIN PAN

Preheat oven to 400 degrees and center oven rack. Grease 12 standard-size muffin cups with butter or spray muffin tin with nonstick cooking spray.  You want to skip the paper muffin/cupcake liners with this recipe and grease your muffin pan instead as the muffin liners are too sticky for this recipe.

2. MIX MUFFIN BATTER

In a large mixing bowl, mash banana with a pastry blender or fork.  Stir in milk, egg, vanilla extract, oil, and maple syrup until well combined. In a medium bowl, whisk together Kodiak mix, cocoa powder, baking powder, ground cinnamon and nutmeg. Using a rubber spatula, add dry ingredients to wet ingredients, being sure not to over mix.  Add chocolate chips and gently stir.  You don’t want to develop the gluten in the whole wheat flour too much or the muffins will be tough.

3. FILL MUFFIN CUPS

Using a large ice cream scoop or large spoon, divide muffin batter evenly between muffin tins. Sprinkle a few more chocolate chips on top for good measure.  

grease muffin tin
scoop double chocolate banana kodiak muffin batter into muffin tin
bake muffins

4. BAKE MUFFINS

Bake at 400 degrees in middle of oven for 10 minutes.  Lower oven temperature to 350 degrees, and bake for an additional 6-8 minutes, until a toothpick inserted into a muffin center comes out clean.

5. COOL MUFFINS AND ENJOY

Cool muffins slightly on wire rack. Enjoy warm, split with a little butter, or enjoy later. 

MIXING THINGS UP

Substitute greek yogurt for the milk. An easy swap to add a little extra protein to these muffins. 

HOW TO STORE & FREEZE EXTRA KODIAK MUFFINS

Place fully cooled muffins in airtight container and store at room temperature for up to 3 days.  To freeze, use freezer storage bags and place muffins in a single layer, removing as much air as possible before sealing.  These will keep for up to 3 months in the freezer.  To thaw, defrost on the counter overnight and warm in 350 degree oven for 5 minutes, if desired.  Or, reheat each frozen muffin in the microwave on microwave-safe plate, on high, for 30 seconds.

double chocolate banana kodiak cake muffins

LOOKING FOR MORE HEALTHY BREAKFAST & SNACK IDEAS? CHECK OUT THESE RECIPES:

Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!


Double Chocolate Banana Kodiak Cake Muffins

Double chocolate banana kodiak cakes muffins are made with bananas, ground cinnamon, and pure maple syrup.  They’re whole grain, full of protein, and perfect for a quick breakfast on a busy morning. 
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Snack
Keyword: chocolate banana muffins, kodiak cake muffins
Servings: 6

Ingredients

  • 1 3/4 cups Kodiak Power Cakes Mix (Buttermilk variety)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 2 ripe bananas
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup avocado oil or other neutral oil
  • 1 tsp cinnamon optional
  • 1/2 tsp nutmeg optional
  • 1/2 cup chocolate chips

Instructions

  • PREHEAT OVEN AND GREASE MUFFIN PAN: Preheat oven to 400 degrees and center oven rack. Grease 12 standard-size muffin cups with butter or spray muffin tin with nonstick cooking spray.  You want to skip the paper muffin/cupcake liners with this recipe and grease your muffin pan instead as the muffin liners are too sticky for this recipe.
  • MIX MUFFIN BATTER: In a large mixing bowl, mash banana with a pastry blender or fork.  Stir in milk, egg, vanilla extract, oil, and maple syrup until well combined. In a medium bowl, whisk together Kodiak mix, cocoa powder, baking powder, ground cinnamon and nutmeg. Using a rubber spatula, add dry ingredients to wet ingredients, being sure not to over mix.  Add chocolate chips and gently stir.  You don’t want to develop the gluten in the whole wheat flour too much or the muffins will be tough.
  • FILL MUFFIN CUPS: Using a large ice cream scoop or large spoon, divide muffin batter evenly between muffin tins. 
  • BAKE MUFFINS: Bake at 400 degrees in middle of oven for 10 minutes.  Lower oven temperature to 350 degrees, and bake for an additional 6-8 minutes, until a toothpick inserted into a muffin center comes out clean.
  • COOL MUFFINS AND ENJOY: Cool muffins slightly on wire rack. Enjoy warm, split with a little butter, or enjoy later. 

Notes

MIXING THINGS UP:
Substitute greek yogurt for the milk. An easy swap to add a little extra protein to these muffins. 
Mini Berry Pavlovas with Vanilla Bean Whipped Cream

Mini Berry Pavlovas with Vanilla Bean Whipped Cream

Impress your loved ones with these mini berry pavlovas with vanilla bean whipped cream. These elegant individual pavlovas have a crisp exterior and chewy marshmallow-like center. Topped with homemade vanilla bean whipped cream and berries, they’re absolutely delicious! Have you made pavlova? Maybe you’ve tried 

Homemade Soft Country Bread

Homemade Soft Country Bread

Homemade country bread takes 2 hours and 15 minutes, start to finish. No planning ahead or sourdough starter required!  This recipe makes two round, free-form loaves and is leavened with instant (quick) yeast.  Homemade bread doesn’t get any better, or easier than this! I don’t 

First Watch Lemon Ricotta Pancakes 

First Watch Lemon Ricotta Pancakes 

Lemon ricotta pancakes, made with ricotta cheese and fresh lemon are inspired by the lemon ricotta pancakes at First Watch.  These fluffy pancakes are layered with lemon curd and fresh strawberries!  They are a real treat for a weekend morning breakfast with the family when you want to mix up your pancake routine or even a Mother’s Day brunch!

I have a weakness for pancakes.  Like, these old-fashioned buttermilk pancakes.  And while I love a good brunch out every now and then, to me, there’s nothing better than a lazy Saturday morning at home with homemade pancakes and a cup of coffee for breakfast.  So, I just had to recreate the First Watch lemon ricotta pancakes at home.  Now you, too, can enjoy these amazing First Watch lemon ricotta pancakes any day of the week, from home!

We’re using a whole grain flour combo to match the multigrain batter at First Watch.  You won’t even know you’re eating whole grains though; they’re still just as moist and fluffy as the pancakes made with only all-purpose flour.  For the pancake batter, I modified my buttermilk pancake batter, adding creamy ricotta cheese for an extra delicate texture and delicious taste, plus the zest and juice of one lemon.  Topped with fresh strawberries and lemon curd they’re over-the-top good! 

5 TIPS FOR perfectly fluffy LEMON RICOTTA PANCAKES


1. DO MIX ALL THE DRY INGREDIENTS TOGETHER WITH A WHISK.

This will guarantee you don’t have any pockets of baking soda in your pancakes.  If the baking soda is evenly dispersed in the batter, it will rise beautifully and you won’t end up with any bitter baking soda-y bites.

2. DON’T OVER-MIX THE BATTER.

If you mix til the point of a perfectly smooth batter, you’ll overwork the gluten in the flour and they’ll be tough and chewy.  Mix just until most of the flour has been absorbed by the liquid ingredients but you should see some lumps.

3. DON’T LET THE PANCAKE BATTER SIT.

You want to use the batter as soon as it’s combined and take advantage of all those glorious CO2 bubbles from the buttermilk and baking soda reaction. If you’ve read the opposite before, it’s likely because the other pancake batter is made with baking powder, which takes more time to activate.

4. DO USE A JUST RIGHT HOT GRIDDLE.

I can’t emphasize this one enough. Have you ever noticed the first few pancakes in your griddle are “flops” and just don’t look great? That’s because the pan isn’t hot enough! Don’t be afraid to fire up the heat to medium-high in the beginning. You will want to turn it back to medium after a few minutes. On my stove, I alternate between medium-high heat and medium-low heat, with the majority of the cooking time set to medium. When the pancakes are browning too quickly, turn it down. When they’re looking flat and pale in color, turn it up. You’ll get the hang of it!

5. DON’T FLIP MORE THAN ONCE.

Resist the temptation to flip more than once and please, oh please, don’t smoosh or pat your pancakes with your spatula while they’re cooking.  You’ll know the pancakes are ready to flip when they’re covered in tiny bubbles and those bubbles begin to pop.  Use a thin but sturdy spatula for flipping precision.

INGREDIENTS YOU’LL NEED TO MAKE LEMON RICOTTA PANCAKES

ingredients you'll need to make First Watch lemon ricotta pancakes

For the pancakes

  • Flour – We’re mixing our own half whole wheat-half all purpose flour blend to match the multi-grain blend used at First Watch in their pancakes.
  • Baking soda – Make sure your baking soda is fresh.
  • Salt – Adds flavor
  • Sugar – Adds sweetness
  • Buttermilk – both low-fat and full fat buttermilk work for this recipe.  It makes fluffier pancakes than those made with milk. 
  • Oil – This adds richness and tenderness to the pancakes.  I like to use avocado oil, but any neutral-flavored oil will do, or you can substitute melted butter.
  • Eggs
  • Ricotta – Use whole milk ricotta in this recipe. 
  • Whole lemon – You’ll use both the zest and the juice in the pancake batter. 
  • Vanilla extract – Vanilla goes so beautifully with the lemon in these pancakes!
  • Butter – For cooking (or substitute more oil)

For Serving

  • Lemon curd – You can find lemon curd in the jams and jellies section of the grocery store. Trader Joe’s makes their own for a reasonable price.  Or, make your own!
  • Fresh strawberries – Slice the strawberries, or quarter them if they’re small. 
  • Pure maple syrup – For serving. Warm it in the microwave for 30 seconds to take the chill off if it’s been stored in the refrigerator. You don’t want to pour cold syrup over your hot pancakes!
  • Whipped cream – Decadent addition that goes so well with the tang of the lemon curd. This is optional, of course!

HOW TO MAKE LEMON RICOTTA PANCAKES

This recipe makes about 16 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.  

1. STIR TOGETHER DRY INGREDIENTS

Combine flour, baking soda, salt, and sugar in a large mixing bowl and whisk well to combine. 

2. WHISK LIQUID INGREDIENTS

In a medium bowl, whisk eggs vigorously, followed by oil, buttermilk, ricotta cheese, fresh lemon juice & zest, as well as the vanilla extract. 

how to make lemon ricotta pancakes batter

3. MAKE PANCAKE LEMON RICOTTA PANCAKE BATTER

Pour liquid ingredients into dry ingredients and stir gently with a whisk or rubber spatula, until almost fully mixed.  You want to error on the side of undermining.  Lumpy batter equals more tender pancakes!

stir together lemon ricotta pancake batter

4. COOK THE PANCAKES

First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. 

Coat the bottom of the pan with a little move avocado oil or a pat of butter (about one teaspoon).  

Using a 1/4 cup measuring spoon and about a quarter cup of batter, scoop onto hot skillet, letting the batter fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  

When you suspect they’re ready to flip you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the other side for another 1-2 minutes, until browned and cooked in the middle.  

Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.

heat hot skillet
wait until pancakes begin to bubble and those bubbles pop
flip pancakes and cook on other side 1-2 minutes

5. SERVE PANCAKES

Serve pancakes in stacks, layering with lemon curd between each pancake. Top with fresh strawberries, a drizzle of maple syrup and whipped cream if you’d like!  The final First Watch topping is a dusting of their cinnamon sugar made with powdered sugar and a little cinnamon, so don’t hesitate to add a little of that as well!  We’re going all in for pancakes, right?

First Watch lemon ricotta pancakes

MIXING THINGS UP

  • For blueberry lemon ricotta pancakes, just swap out the strawberries for fresh blueberries!  Other fresh berries would be good as well.  Raspberries…blackberries!
  • For 100% whole grain lemon ricotta pancakes, substitute all whole wheat pastry flour or white whole wheat flour for the all-purpose flour.

CAN I PREPARE THE PANCAKE BATTER IN ADVANCE? 

No, unfortunately not. You can pre-mix the dry ingredients and pre-mix the liquid ingredients and store them in airtight containers overnight.  But, once you mix the wet ingredients with the dry ingredients, it’s go time!

When the baking soda and the buttermilk are combined in the batter, the leavening agent in the baking soda is activated by the buttermilk to create carbon dioxide.  Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy.  Letting the batter sit will result in dense, flat pancakes. Try this homemade buttermilk pancake mix for a time-saving alternative or to make buttermilk pancakes ahead of time.

HOW TO FREEZE & STORE LEFTOVER PANCAKES

Inevitably, I end up with 2 or 3 leftover pancakes every time!  But, they are easy to freeze and reheat well for future weekday breakfasts or snacks on the go. 

To freeze, place in ziplock bag, separating each layer with parchment paper. These will keep up to 2 months.

To reheat, place frozen pancakes in toaster or microwave for 30 seconds on high heat.

Have extra buttermilk you need to use? Try these recipes:

Double Chocolate Zucchini Bread
Chocolate Strawberry Shortcake Sundaes

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Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope these lemon ricotta pancakes become a favorite in your collection, too.

First Watch lemon ricotta pancakes
Print Recipe
5 from 1 vote

First Watch Lemon Ricotta Pancakes

Fresh lemon + ricotta pancakes. Light & fluffy, and oh-so-good layered with lemon curd, fresh strawberries and whipped cream!
Prep Time12 minutes
Cook Time20 minutes
Total Time32 minutes
Course: Breakfast, brunch
Servings: 4

Ingredients

For the Pancakes:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour or "white" pastry flour or use regular whole wheat flour
  • 1 tsp baking soda
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 cup ricotta cheese whole milk ricotta preferred
  • 1 cup buttermilk
  • 4 tbsp avocado oil or another neutral oil melted butter works, too!
  • zest and juice of 1 lemon 2-3 tbsp of juice and about 1 tbsp of zest
  • 1 tsp vanilla extract
  • 2 large eggs

For Serving:

  • lemon curd
  • fresh strawberries sliced
  • whipped cream
  • pure maple syrup

Instructions

  • STIR TOGETHER DRY INGREDIENTS – Combine flour, baking soda, salt, and sugar in a large mixing bowl and whisk well to combine. 
  • WHISK LIQUID INGREDIENTS – In a medium bowl, whisk eggs vigorously, followed by oil, buttermilk, ricotta cheese, fresh lemon juice & zest, as well as the vanilla extract. 
  • MAKE PANCAKE LEMON RICOTTA PANCAKE BATTER – Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed.  You want to error on the side of undermining.  Lumpy batter equals more tender pancakes!
  • COOK THE PANCAKES – First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. 
    Coat the bottom of the pan with a little move avocado oil or a pat of butter (about one teaspoon).  
    Using a 1/4 cup measuring spoon and about a quarter cup of batter, scoop onto hot skillet, letting the batter fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  
    When you suspect they’re ready to flip you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the other side for another 1-2 minutes, until browned and cooked in the middle.  
    Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.
  • SERVE PANCAKES – Serve pancakes in stacks, layering with lemon curd between each pancake. Top with fresh strawberries, a drizzle of maple syrup and whipped cream if you’d like!  The final First Watch topping is a dusting of their cinnamon sugar made with powdered sugar and a little cinnamon, so don’t hesitate to add a little of that as well!  

Notes

This recipe makes about 16 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.  
  • For blueberry lemon ricotta pancakes, just swap out the strawberries for fresh blueberries!  Other fresh berries would be good as well.  Raspberries…blackberries!
  • For 100% whole grain lemon ricotta pancakes, substitute all whole wheat pastry flour or white whole wheat flour for the all-purpose flour.
Homemade Oatmeal Fig Bars

Homemade Oatmeal Fig Bars

These fig oatmeal bars feature a thick layer of homemade fig jam sandwiched between two layers of buttery oatmeal crumble. They’re the perfect combination of sweet, chewy, and wholesome, making them an ideal treat for any time of day. Serve homemade oatmeal fig bars as a snack, dessert, or even for 

Grandma’s Classic Pumpkin Pie

Grandma’s Classic Pumpkin Pie

Grandma’s pumpkin pie is a classic, traditional pumpkin pie. Made with canned pumpkin puree, evaporated milk and a perfect blend of fall spices, it’s the easiest pie of the season and one your family will absolutely love! Every family has its cherished traditions, and for mine, one of the most treasured 

Chocolate & Cognac Fig Cake with Chocolate Glaze

Chocolate & Cognac Fig Cake with Chocolate Glaze

Figs are a lovely early autumn treat, and here they’re featured in a luscious dark chocolate cake.  This decadent cake is moist and rich and for true chocolate lovers!  It combines the richness of dark chocolate, the warmth of cognac and the natural sweetness of figs…soooo good!  

This delicious cake can be made any time of the year as it uses dried figs, but it’s especially fun this time of year, when the leaves are beginning to change and the first scents of fall are upon us.  Chocolate & cognac fig cake is a beautiful cake and perfect for special occasions, or when you need a little chocolate indulgence in your life (always!).  It’s sure to impress! 

The origin of this recipe is from one of my favorite cookbooks, Baking From My Home to Yours, by Dorie Greenspan.  Dorie makes this with prunes, but they have never been one of my favorite ingredients so I opted for figs over prunes.  I love the chewy-seedy texture of figs and their nutty, not-too-sweet flavor.  They go beautifully with the dark chocolate and cognac in this adaptation of Dorie’s recipe.  

Cognac, Armanac, Oh my! What is the difference between Cognac, Brandy & Armanac?

Cognac is a type of French brandy distilled from wine.  Cognac earns its designation in a specific part of France, much like that of champagne. To be considered a cognac, the brandy must be twice distilled in copper barrels, aged at least two years, and be produced in any of the French designated growing regions.  Similarly, armagnac is a brandy one of four certified French regions but it’s only distilled once.  It’s known for its flavor, combining notes of dried fruit, chocolate and caramel.  Armagnac is the oldest brandy to be distilled, but is lesser known as it’s produced in smaller quantities than cognac. 

Tips for making the best chocolate fig cake

Use the right pan! This fig cake recipe calls for an 8-inch pan, either a regular cake pan or a springform pan.  If you only have a 9-inch pan you’ll need to reduce the baking time. 

Perfectly whipped egg whites – Egg whites provide the lift in this cake recipe as there are no chemical leaveners like baking soda or baking powder, so make sure to fold the egg whites in when incorporating them to keep the cake batter light and airy.  

No nut butter – Don’t over-process your pecans or walnuts when grinding them in a food processor.  You don’t want to turn them into nut butter! 

Just right baking time – Check the cake at 28 minutes exactly and remove it from the oven when the edges are beginning to pull away from the sides of the pan.  A toothpick inserted into the center should come away with steaks, not completely clean.  If the toothpick or skewer is still really wet, you can bake it for another 3-5 minutes. 

chocolate cognac fig cake

Ingredients You’ll Need for the chocolate fig cake:

  • All-purpose flour
  • Pecans (or walnuts) – The nuts add flavor but you won’t really detect them because they’re ground in this recipe.  Bob’s red mill makes many nut flour varieties, which will also work here if you don’t want to process the nuts at home.
  • Sugar
  • Salt
  • Water – Some for the fig mixture and some for the chocolate/butter portion of the cake batter
  • Unsalted butter – Some for the cake, some for the glaze and a little more to grease the cake pan
  • Large eggs – The whites will be whipped and the yolks incorporated with the sugar.  These will add volume to the cake!
  • Cognac – Enhances the chocolate flavor of the cake and is delicious with the dried figs!  Brandy, Scotch whisky or Armagnac are all great options.
  • Dried figs – Remove the stems and chop into small pieces.
  • Bittersweet chocolate (coarsely chopped) – 7 ounces for the cake and an additional 3 for the glaze! 
  • Confectioners’ sugar – Also known as powdered sugar – A little will be added to the chocolate glaze.
ingredients for chocolate and cognac fig cake
ingredients for chocolate glaze

How to make Chocolate & Cognac Fig Cake with Chocolate Glaze

1. Get ready

Center a rack in the oven and preheat to 375°F (175°C). Butter the bottom and sides of an 8-inch round cake pan or springform pan.  Line bottom of the pan with a round of parchment paper and then butter the bottom one more time.  Dust the bottom of the pan with flour and shake out the excess, being sure to coat the sides as well.  Place the prepared pan on a baking sheet and set aside while you make the cake batter.

2. Make the cake batter

In a medium bowl, whisk together the flour, salt and ground pecans (or walnuts).  

Heat the 1/4 cup of water over medium heat and cook the finely chopped dried figs until the water has almost been incorporated into a jammy mixture, being careful not to burn the fruit.  Remove the pan from the heat and pour in the cognac.  Stand back and light the cognac with a flame (this will burn off the alcohol content in the cognac).  Once the flame dies out, transfer the fig/cognac/water “jam” to bowl to let cool (this jam can be made up to 1 day ahead – just keep it covered).  

In a heatproof bowl over a pot of simmering water, melt butter and chopped chocolate with the remaining 3 tablespoons of water (or you can do this step in the microwave).  Remove from heat as soon as they’re melted and stir to combine.  Set aside.

In a large bowl, whisk the egg yolks and the sugar until thick and lightened in color for about 2 minutes.  Using a rubber spatula, stir in the chocolate/butter mixture into the egg mixture, then add the flour mixture and, finally, the fig/cognac “jam”.

fig mixture
whip egg yolks and sugar

Using another large bowl, or the bowl of an electric mixer or stand mixer, whisk the egg whites until shiny and firm, forming glossy peaks.  Stir about 1/4 of the egg whites into the chocolate mixture, and then gently fold in the remaining egg whites, being careful not to deflate the batter.  Pour batter into the prepared pan and smooth with the rubber spatula.

stir in flour, salt and nut mixture
fold in egg whites
pour cake batter into prepared pan

3. Bake the cake

Bake the cake for 28-33 minutes in the preheated oven, or until puffed in the center and beginning to pull away from the sides of the pan.  A thin knife of a skewer inserted into the center of the cake should come out streaky.  Transfer the cake to a cooling rack to cool for about 10 minutes.  Then, carefully run a knife around the sides of the cake pan (or remove the side if using a springform pan), invert, pull off the paper and let it cool right side up until it’s room temperature.  Let the cake cool completely before you glaze it.

remove baked fig and chocolate and cognac cake from oven

4. Make the chocolate glaze

Melt the chopped dark chocolate and the butter in a heatproof bowl over a pot of gently simmering water or microwave in 30 second intervals until just melted. Use a whisk to combine and continue whisking until smooth and glossy, adding the powdered sugar a little at a time while you whisk. 

5. Glaze and serve the cake 

If the cake has a dome in the center, use a long serrated knife and a gently sawing motion to even out the top. Place a piece of parchment paper or wax paper underneath the wire rack to catch the drips from the glaze. Using a large spoon and an offset spatula or knife, pour and smooth the glaze over the top of the cake, working your way from the center out and spreading the glaze to the outside of the cake, allowing some to drizzle down the sides. Let the glaze set at room temperature before serving.  Or, if you want to speed up the process, you can place the cake in the refrigerator for about 20 minutes before slicing and serving. 

spread chocolate glaze onto chocolate fig cake
spread chocolate glaze onto chocolate fig cake
spread chocolate glaze onto chocolate fig cake

How to Serve Serve Chocolate & Cognac Fig Cake with Chocolate Glaze

Slice into small pieces (it’s a rich one!) and serve alongside a little fresh whipped cream and fresh fruit, if you like.  Some chopped fresh figs would make a real statement!  Serve it for dessert or an indulgent afternoon snack (treat!) with some tea.  Soooo delicious! 

​How to Store the Cake

This cake gets better after a day, or even two, so feel free to make this one ahead!  The texture of the figs and the chocolate cake just gets better, and the chocolate, fig and cognac flavors intensify.  If you have extra cake, you can store at room temperature (or in the refrigerator, if you like cold cake) for up to 5 days.  Just make sure to cover it well.

Mixing things up:

Chocolate Cognac Almond Cake – Substitute almond flour for the ground pecans and add 3/4 teaspoon of almond extract to the chocolate/butter/egg mixture in the cake batter.

Chocolate-Orange & Cognac Fig Cake – Add 1 tablespoon of orange zest and substitute 3 T of freshly squeezed orange juice for the water in the butter/chocolate step. 

chocolate and cognac fig cake on a cake stand

More Chocolate Recipes to Love

chocolate & cognac fig cake
Print Recipe
5 from 1 vote

Chocolate & Cognac Fig Cake with Chocolate Glaze

This decadent cake is moist and rich and for true chocolate lovers!  It combines the richness of dark chocolate, the warmth of cognac and the natural sweetness of figs.
Prep Time30 minutes
Cook Time28 minutes
Total Time58 minutes
Course: Dessert
Keyword: chocoalte fig cake, chocolate cognac cake, chocolate cognac fig cake, fig cake
Servings: 12

Ingredients

FOR THE CAKE

  • 2/3 cup finely ground pecans (or walnuts)
  • 1/4 cup all-purpose four
  • 1/4 tsp salt
  • 8 dried figs, chopped into small pieces 6 ounces
  • 1/4 cup plus 3 tablespoons water
  • 1/4 cup Cognac, Armagnac, brandy or Scotch whisky
  • 7 ounces bittersweet chocolate chopped
  • 1/2 cup unsalted butter
  • 3 large eggs separated
  • 2/3 cup sugar

FOR THE GLAZE

  • 3 ounces dark chocolate coarsely chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons confectioners' sugar

Instructions

  • GET READY
    Center a rack in the oven and preheat to 375°F (175°C). Butter the bottom and sides of an 8-inch round cake pan or springform pan.  Line bottom of the pan with a round of parchment paper and then butter the bottom one more time.  Dust the bottom of the pan with flour and shake out the excess, being sure to coat the sides as well.  Place the prepared pan on a baking sheet and set aside while you make the cake batter.
  • MAKE THE CAKE BATTER
    In a medium bowl, whisk together the flour, salt and ground pecans (or walnuts).  
    Heat the 1/4 cup of water over medium heat and cook the finely chopped dried figs until the water has almost been incorporated into a jammy mixture, being careful not to burn the fruit.  Remove the pan from the heat and pour in the cognac.  Stand back and light the cognac with a flame (this will burn off the alcohol content in the cognac).  Once the flame dies out, transfer the fig/cognac/water “jam” to bowl to let cool (this jam can be made up to 1 day ahead – just keep it covered).  
    In a heatproof bowl over a pot of simmering water, melt butter and chopped chocolate with the remaining 3 tablespoons of water (or you can do this step in the microwave).  Remove from heat as soon as they’re melted and stir to combine.  Set aside.
    In a large bowl, whisk the egg yolks and the sugar until thick and lightened in color for about 2 minutes.  Using a rubber spatula, stir in the chocolate/butter mixture into the egg mixture, then add the flour mixture and, finally, the fig/cognac “jam”.
    Using another large bowl, or the bowl of an electric mixer or stand mixer, whisk the egg whites until shiny and firm, forming glossy peaks.  Stir about 1/4 of the egg whites into the chocolate mixture, and then gently fold in the remaining egg whites, being careful not to deflate the batter.  Pour batter into the prepared pan and smooth with the rubber spatula.
  • BAKE THE CAKE
    Bake the cake for 28-33 minutes in the preheated oven, or until puffed in the center and beginning to pull away from the sides of the pan.  A thin knife of a skewer inserted into the center of the cake should come out streaky.  Transfer the cake to a cooling rack to cool for about 10 minutes.  Then, carefully run a knife around the sides of the cake pan (or remove the side if using a springform pan), invert, pull off the paper and let it cool right side up until it’s room temperature.  Let the cake cool completely before you glaze it.
  • MAKE THE CHOCOLATE GLAZE
    Melt the chopped dark chocolate and the butter in a heatproof bowl over a pot of gently simmering water or microwave in 30 second intervals until just melted. Use a whisk to combine and continue whisking until smooth and glossy, adding the powdered sugar a little at a time while you whisk. 
  • GLAZE AND SERVE THE CAKE 
    if the cake has a dome in the center, use a long serrated knife and a gently sawing motion to even out the top. Place a piece of parchment paper or wax paper underneath the wire rack to catch the drips from the glaze. Using a large spoon and an offset spatula or knife, pour and smooth the glaze over the top of the cake, working your way from the center out and working the glaze to the outside of the cake, allowing some of the glaze to drizzle down the sides. Let the glaze set at room temperature before serving.  Or, if you want to speed up the process, you can place the cake in the refrigerator for about 20 minutes before slicing and serving.

Notes

Recipe based on Dorie Greenspan’s “Chocolate Armagnac Cake – The Cake That Got Me Fired” from Baking From My Home To Yours