Lemon Ricotta Pancakes with Coconut Syrup are the brightest, sweetest way to start your day! They are light and slightly citrusy and pair perfectly with the homemade coconut syrup recipe also included in this post!
Change up your pancake routine this weekend with these Lemon Ricotta Pancakes with Coconut Syrup!
I love, love, love pancakes. They are so easy, there are so many great variations, and best of all, you get to top them with delicious syrups and jams and sauces. I remember as a kid going out to eat for the occasional special breakfast (usually when my dad’s job was transferring us and the company was paying all the expenses) and feeling compelled to try every last syrup variety that was offered. I might as well have just held the jars of blackberry or apple cinnamon or apricot syrup (my favorite) over my gaping mouth and poured, because I absolutely drenched my pancakes in the stuff.
I’m not much different as an adult as far as wanting lots of syrup and ALL THE FLAVORS.
These lemon ricotta pancakes with coconut syrup were the perfect opportunity to unleash my inner child (like she is ever very restrained to begin with) and slather already delicious pancakes that are subtly rich and tart from the ricotta cheese and lemon zest and then bathe them in scrumptious coconut syrup. With a little dusting of powdered sugar and a few fresh blueberries on the side for good measure. Oh heavens, this is my kind of breakfast. (Incidentally, I have a recipe for Toasted Coconut Pancakes that you most definitely need to try as well!) Also, it’s a great way to use up leftover ricotta cheese after making a batch of lasagna or stuffed shells the day before.
I adore this flavor combination. I have seen coconut syrup with banana macadamia nut pancakes (it’s a Hawaiian thing and delicious, I’m positive, though I don’t recall seeing it the last time we were in Maui) and examples of lemon ricotta pancakes with blueberry syrup (also wonderful – another syrup that I adore and make on a regular basis), but never lemon and coconut together. And I have to let my little corner of the internet know that this is an opportunity that is a’wasting because man alive are those two things AMAZING together. Sorry for the caps shouting but I want to lemon-coconut everything up now and I’m feeling a little amped up about it.
For reals, though, these lemon ricotta pancakes are so light and tender that you could eat them with just a sprinkling of powdered sugar and be happy. And it is frighteningly easy to eat 3 or 8 or 12 of them without blinking an eye. But then you top them with a super easy, creamy smooth coconut syrup and it’s like you are transported to some imaginary island where coconuts and lemons grow together on a magical lemon-coconut tree because of course that is how nature intended it to be. And all is right with the world. We could certainly use more of that, couldn’t we?
Seriously though, you have to try this coconut syrup. Not only is it amazing with these lemon ricotta pancakes, but you can use it on lots of other things. Waffles, french toast (OMG it would be amazing on french toast, especially cinnamon roll french toast – that’s it, this is happening soon), as an ice cream topping (chocolate & coconut – another flavor pairing that puts stars in my eyes), or even as a dipping sauce for coconut shrimp (note to self, make coconut shrimp and dip it in this stuff, pronto). The possibilities are, well, maybe not endless, but there are a lot of possibilities!
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- 2/3 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup whole-milk ricotta cheese
- 2 large eggs, divided
- 1/3 cup whole milk
- 1 teaspoon grated lemon zest
- 4 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon vanilla
- 2 tablespoons butter, melted
- 1/4 cup sugar
- Powdered sugar, for dusting
- 1 14 ounce can 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)
In a medium bowl, whisk together the flour, soda and salt
In a separate bowl, whisk together the ricotta, egg yolks, milk, lemon zest, lemon juice and vanilla. Add to the flour mixture and whisk just until combined. Gently stir in butter.
Using a mixer, whip the egg whites on medium-low speed until foamy, then increase the speed and whip until soft mounds form (about 1-2 minutes). Slowly add the sugar while continuing to whip the egg whites until glossy peaks form (about 1-2 minutes more). Gently fold the egg whites into the pancake batter with a spatula.
Heat a griddle to medium heat and spray lightly with cooking spray when it is hot. Pour about 1/4-cup of batter to form each pancake, leaving 2 inches between each pancake.
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.
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.
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