Lemon Ricotta Pancakes with Coconut Syrup
User Reviews
5
Lemon Ricotta Pancakes with Coconut Syrup
Description
The pancakes combine whole-milk ricotta, whole milk, eggs, sugar, lemon zest, lemon juice, and vanilla, mixed with flour, baking powder, and salt to create a thick, slightly lumpy batter. After resting briefly, the batter is cooked on a buttered griddle until edges set and bubbles form on the surface, then flipped to achieve golden brown sides with a tender center. The lemon imparts a fresh aroma and subtle citrus tang.
The accompanying coconut syrup is made by whisking coconut milk with cornstarch and cooking with sugar, salt, corn syrup, vanilla, and optional coconut extract until thickened. This syrup adds a creamy, sweet dimension with coconut depth that pairs well with the mild richness of the ricotta pancakes.
These pancakes can be served warm dusted with powdered sugar and generously drizzled with the coconut syrup. They freeze well, so pancakes can be prepared in advance and reheated with ease. Using whole-milk ricotta is recommended for best texture and flavor, but part-skim works as well. Zest lemons before juicing to make zesting easier and more efficient.
Ingredients
Lemon Ricotta Pancakes
- 1 cup ricotta cheese whole-milk
- 1 cup milk whole
- 2 egg large
- 1/4 cup granulated sugar
- 1 Tablespoon lemon zest, grated
- 2 Tablespoons lemon juice freshly squeezed
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons butter for skillet, salted
- 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
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
- Freeze cooked pancakes for up to 3 months, placing parchment paper between each to prevent sticking; reheat before serving.
- Prefer whole-milk ricotta for richer texture, though part-skim ricotta can be used if needed.
- Always zest the lemon before juicing as it’s easier and yields better zest.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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