Ricotta Pancakes with Lemon Syrup

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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 35 min
  • Yield: 30 silver dollar-sized pancakes
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Ricotta Pancakes:

1 cup all-purpose flour

2 tablespoons sugar 

1 teaspoon baking powder 

3/4 cup whole milk 

1 large egg, lightly beaten 

Zest of 3 lemons, grated, plus more for garnish 

1/2 cup (4 ounces) ricotta

Unsalted butter for the skillet 

Lemon Syrup, recipe follows

Lemon Syrup:

1 cup sugar

1/3 cup water 

Zest of 1 lemon 

2 lemons, juiced 

Pinch of kosher salt 


  1. For the ricotta pancakes: Whisk together the flour, sugar, and baking powder in a large bowl. Whisk in the milk, egg, and zest until incorporated. Using a rubber spatula, gently fold in the ricotta.
  2. Preheat a large, well-seasoned cast-iron or nonstick skillet over medium-high heat and add enough butter just to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add heaping tablespoon-sized dollops of batter, allowing enough room between each for them to spread slightly. Cook until the bubbles begin to pop and hollow out on the surface of the pancakes, adjusting the heat as necessary, about 2 minutes. Flip and cook for about 1 minute more.
  3. Serve with Lemon Syrup.

Lemon Syrup:

Yield: 1 cup
  1. In a small saucepan, add the sugar, water, lemon zest, lemon juice, and salt.
  2. Bring to a boil and then simmer for 10 minutes. Let cool and strain.
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