Lemon Ricotta Pancakes with Coconut Syrup
User Reviews
5.0
27 reviews
Excellent
Lemon Ricotta Pancakes with Coconut Syrup
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Lemon Ricotta Pancakes are the brightest, sweetest way to start your day! They are light and slightly citrusy and pair perfectly with homemade coconut syrup, berry syrups, or just a dusting of powdered sugar and fresh fruit!
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Ingredients
Lemon Ricotta Pancakes
- 1 cup whole-milk ricotta cheese
- 1 cup whole milk
- 2 large eggs
- 1/4 cup granulated sugar
- 1 Tablespoon grated lemon zest
- 2 Tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons salted butter for skillet
- powdered sugar for dusting
Coconut Syrup
- 14 ounces coconut milk
- 1 Tablespoon cornstarch
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 Tablespoon light corn syrup
- 1 teaspoon vanilla
- 1/2 teaspoon coconut extract optional
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Instructions
Pancakes
- Whisk the ricotta cheese, milk, eggs, sugar, lemon zest, lemon juice, and vanilla together in a large bowl.
- Add the flour, baking powder, and salt. Stir just until combined. Batter will be lumpy. Let the batter rest for 5 minutes.
- Heat a griddle or large pan over medium heat. Melt 1 tablespoon of the butter on the griddle. Use a 1/3 cup measuring cup to pour the batter onto the hot griddle to make the pancakes.
- Cook pancakes until edges are set and bubbles appear at the surface of the pancake (2-3 minutes), then flip with a spatula and cook until the other side is golden brown and the pancake is cooked through (another 2-3 minutes).
- Remove pancakes from griddle and serve immediately, dusting with powdered sugar, or keep them warm in a preheated oven while cooking the remaining pancake batter.
Syrup
- Combine the coconut milk and cornstarch in a small saucepan and whisk together until there are no clumps remaining.
- Set pan on the stovetop over medium heat and add the sugar, salt, and corn syrup.
- Cook, stirring frequently, over medium heat just until the syrup begins to thicken a bit. Do not let the syrup come to a boil, as the syrup will continue to thicken as it cools.
- Remove from heat and stir in the vanilla and coconut extract. Serve over pancakes and store remaining syrup in the refrigerator for up to a week.
Notes
- Freezing: These pancakes can be frozen for up to 3 months. Be sure to place a piece of parchment paper between each pancake so they don't stick together. Just thaw and reheat in the microwave, oven, or toaster until warm before serving.
- Ricotta cheese: These are best when made with whole milk ricotta cheese, but part-skim milk ricotta cheese will work if that's all you can find.
- Zesting lemons: Be sure to always zest the lemon before juicing it. It's really difficult to zest a lemon that has already been juiced!
Nutrition Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
59g
(20%)
Protein
12g
(24%)
Fat
26g
(40%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
718mg
(30%)
Potassium
307mg
(9%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
445IU
(9%)
Vitamin C
4mg
(4%)
Calcium
277mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 12g | 24% |
| Fat | 26g | 40% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 718mg | 30% |
| Potassium | 307mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 277mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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