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5 from 8 votes

Lemon Ricotta Pancakes with Coconut Syrup

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!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 515kcal
Author: Amy Nash


Lemon Ricotta Pancakes

  • 1 cup whole-milk ricotta cheese
  • 1 cup whole milk
  • 2 eggs
  • ¼ cup sugar
  • 1 Tablespoon grated lemon zest
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla
  • 1 ½ cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 Tablespoons salted butter for skillet
  • Powdered sugar for dusting

Coconut Syrup

  • 14 ounces coconut milk
  • 1 Tablespoon cornstarch
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 1 Tablespoon light corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon coconut extract optional



  • 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 ⅓ 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.


  • 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.


  • 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!


Calories: 515kcal | Carbohydrates: 59g | Protein: 12g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 718mg | Potassium: 307mg | Fiber: 1g | Sugar: 30g | Vitamin A: 445IU | Vitamin C: 4mg | Calcium: 277mg | Iron: 4mg