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Lemon Ricotta Pancakes stack with Strawberry Syrup dripping down them and topped with lemon slices.

Lemon Ricotta Pancakes with Strawberry Syrup

Catherine
These easy to make Lemon Ricotta Pancakes are moist, fluffy and have a delicious, subtle lemon flavour!
5 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Italian
Servings 8 pancakes
Calories 192 kcal

Ingredients
  

Lemon Ricotta Pancakes

  • 1 1/4 cup all purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup ricotta cheese
  • 1/2 cup milk (may need up to 3/4 cup to reach desired consistency)
  • 1/4 cup lemon juice fresh
  • 1 tablespoon lemon zest
  • 1 large egg whisked
  • 1 teaspoon vanilla extract

Strawberry Syrup

  • 2 cups strawberries fresh or frozen, sliced
  • 1/4 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 11/2 teaspoons cornstarch
  • 1/4 cup water

Instructions
 

  • Begin by making the strawberry syrup. In a saucepan, add the strawberries, water and sugar and simmer on medium-low heat for 5-7 minutes, stirring often and mashing the strawberries as they soften. Strain the strawberries through a mesh sieve to be left with a thin sauce. Return the liquid to the saucepan. In a small cup, mix the lemon juice, cornstarch and another 1/4 cup of water to make a slurry. Add it to the strawberry liquid in the saucepan and stir until thickened to desired consistency. Remove from heat and let it cool completely.
  • In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Add the ricotta cheese, 1/2 cup milk, lemon juice, lemon zest, egg, and vanilla extract and mix to form the batter. If the batter is thick, add the remaining milk or as much as needed to reach the right consistency for pancakes (how much milk you need will depend on how much moisture is in the ricotta cheese).
  • Heat a pat of butter in a frying pan or griddle over medium heat and scoop 1/3 cup pancake batter (or as much as desired). Cook for a couple of minutes and then flip to cook the other side. Repeat with remaining batter.
  • To serve, dust pancakes with powdered sugar (optional) and drizzle with the strawberry syrup. Enjoy!

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 192kcalCarbohydrates: 32gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 231mgPotassium: 141mgFiber: 1gSugar: 14gVitamin A: 166IUVitamin C: 26mgCalcium: 109mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword brunch, homemade lemonade, pancakes, ricotta, strawberries
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