Strawberries. Lemon. Ricotta. All for breakfast.
I mentioned this on my newsletter this past weekend, but I have been pancake obsessed lately.
Seriously pancake obsessed.
My kids usually want cereal every morning. And I usually oblige because I’m just so tired in the mornings. But last week, my kids asked for pancakes.
Every. Single. Day.
I’m not totally complaining. Besides the fact that we probably shouldn’t be eating pancakes every single morning, I’m happy to get out of that cereal rut. But instead of making my go-to recipe that I make most of the time (which I’m surprised I’ve never posted here before!), I decided to start switching things up a little bit.
And since I’ve been equally obsessed with strawberries lately, I decided the strawberries needed some action, too.
Every once in awhile, I’ll grab a cookbook off of my shelves that I haven’t used in awhile just to flip through and get inspired. And every once in awhile, one of those cookbooks will really speak to me, and before I know it, I’ll have marked off 10 recipes that I want to make right away.
This pancake recipe comes from one of my most beloved cookbooks. And since I just had to throw strawberries in there – they do go perfectly with lemon – I decided to make up a batch of strawberry syrup. If you don’t have any strawberries on hand, or if strawberry covered pancakes aren’t your thing, these pancakes would be equally delicious served up with my mom’s famous lemon sauce, or even just some good ol’ maple syrup. What I’m trying to say is that these pancakes are delicious and you need to make them asap!
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Strawberry Lemon Ricotta Pancakes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Light lemon and nutmeg scented pancakes are topped with fresh strawberry syrup and fresh strawberries.
Ingredients
For the pancakes:
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 beaten eggs
- 1 cup ricotta cheese
- 1/2 cup milk
- 1 tablespoon sugar
- zest from 1 lemon
- 1 teaspoon lemon juice
For the syrup:
- 4 cups fresh strawberries, diced
- 2 cups sugar
- 1/4 teaspoon lemon juice
For serving:
- fresh sliced strawberries
Instructions
For the pancakes:
- In a large bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, sugar, lemon zest and lemon juice. Dump the wet ingredients into the dry ingredients and stir just until combined.
- Heat a griddle over medium heat and lightly grease. Pour about 1/3 cup of the batter onto the griddle and cook until bubbly. Flip and cook until the pancake is golden.
For the syrup:
- Process the strawberries in a food processor or blender until smooth. Pour through a wire mesh to remove all the seeds.
- Combine the strawberry puree, sugar and lemon juice in a pan over low heat until the sugar dissolves. Bring to a boil, then reduce the heat and cook for 5 minutes. If foam forms on the top, use a spoon to skim it off. Remove from the heat and cool.
Recipe Notes:
*The syrup recipe makes more than needed. The recipe can be easily halved, or refrigerate the remaining syrup and use to pour over ice cream.
————
pancake source: Better Homes and Gardens New Baking Book
More pancake favs:
Around the Web:
Gluten Free Buckwheat Pancakes from Mountain Mama Cooks
Lemon Ricotta Thyme Pancakes with Blueberry Sauce from Baked Bree
Whole Wheat Banana Cinnamon Pancakes from Sweet Treats and More
Sol says
These pancakes were delicious! A very good dupe for Cheesecake Factory’s lemon ricotta pancakes. I doubled the recipe, made syrup with just 1.5 cups of strawberries (and we still had some left) and used vanilla instead of nutmeg. The amount of lemon peel in the batter was spot-on and really made the recipe.
Deborah says
I’m so glad you loved them! Thanks for the comment!
plasterer bristol says
These sound so good, gonna give these a go on saturday. Thanks doe sharing.
Simon
Jen says
these were AH-MAZING!! the syrup was a little too sweet for me and overall, i tasted more strawberry than lemon with it on top, but without it, the lemon was subtle and just right. Thank you!
Deborah says
I’m so glad you loved them!!
Jennifer B. says
I was skeptical when these called for ricotta (I’ve only used it in savory before), but I love the lemon-strawberry combo so I wanted to try it. I used vanilla instead of nutmeg and these pancakes turned out awesome!!! They remind me of cheesecake! I only used one cup of sugar in the syrup and next time will probably use less, but we don’t really use much sugar. I used a 1/4 cup of batter and got 8 small pancakes and one really big one, it was enough for my family, but I agree with the previous comments that it would need to be doubled if you are only eating pancakes. Still, a very amazing recipe! Thanks for sharing it!
mabani says
I will say IO was pretty disappointed with this recipe. First of all the stated 4 servings should have been more specific. This will not feed a family of 5. So I had to double it. The 4 servings stated make 8 tiny pancakes. The recipe was also bland. Not enough contrast in flavors. Couldn’t make out the lemon so I had to adjust that as well as the sugar. I also added vanilla because I felt it was necessary as they were entirely too bland. With my adjustments & my own homemade blueberry syrup they turned out great but that first batch from this recipe was awful.
Aggie says
Oh I’m loving these!! I ordered ricotta pancakes 1 time out and have always wanted to make them at home. My kids are always pancake obsessed lol! I’m wishing we had these for breakfast this morning!
Nutmeg Nanny says
Ricotta pancakes, oh my goodness! These are too good 🙂
Food and Wine says
three of my favorite things in one dish? hooray!
can’t wait to make these.
Ashley | Spoonful of Flavor says
I love the extra strawberry syrup. I think I might have these for dinner, I can’t wait until breakfast.
Jocelyn @BruCrew Life says
I would give my left arm for a stack of these to appear in my kitchen right now!!! Holy moly do those look awesome or what! Girl your photog skills just keep getting better and better 🙂 Love these!
Chung-Ah | Damn Delicious says
So when can I come over for breakfast?!
Kristine says
I totally have to make these. I love your photos of them!
Trish - Mom On Timeout says
What gorgeous pancakes! Truly! Loving all the elements – so yummy!
Dorothy @ Crazy for Crust says
These are gorgeous!
sally @ sallys baking addiction says
I am a fool for ricotta pancakes. I always order them from my favorite breakfast cafe when we go there on the weekends. But guess what? I’ve never tried to make them at home! Now, I don’t have an excuse!! I love these! Strawberry + lemon = outstanding 🙂
leslie says
I’d ask for pancakes everyday if you gave me these too!!!!!
Christina @ The Beautiful Balance says
Yum! That strawberry syrup looks incredible and so easy to make. Are you going to post your go-to pancake recipe soon?
bellini says
I love what ricotta does for pancakes.
Jessica - The Novice Chef says
Oh man. These sound way better than the ones I made! But then again – I just love strawberry anything!
Joanne says
I could totally be down with pancakes-for-breakfast every morning! Especially if they involve two of my favorite spring flavors.
Donna says
I should not admit this, but I’ve never had a ricotta pancake. Now, because of you, I MUST try them!
Abby says
That top photo is seriously divine! Just gorgeous.
Erin @ The Spiffy Cookie says
I seriously need to make pancakes more often, sound great!
Hayley @ The Domestic Rebel says
Kinda obsessing over every element of these pancakes! Hooooly cow. Lemon anything is an A+ in my book!
marcie@flavorthemoments. says
These look amazing! I know I would love them.
Stephanie @ Girl Versus Dough says
I love lemon-ricotta pancakes, so I can only imagine how much yummier they are with strawberry syrup on top! YUM.
Lauren @ Climbing Grier Mountain says
I want this stack of deliciousness for lunch!!
Laura (Tutti Dolci) says
This is my idea of the perfect breakfast. Gorgeous pics!
Amy says
Pancake perfection! Lemon ricotta pancakes are a favorite of mine! I can’t help but order them if they’re on a menu. I trick myself and pretend that I can only have them at restaurants or I’d be making them all the time. 😉
Katrina @ Warm Vanilla Sugar says
These are so pretty! And sound fabulous. Lovely recipe!
Tracey says
I love using ricotta in pancakes – it makes them so fluffy! These sound incredible with the strawberry and lemon combo, and they’re absolutely gorgeous!
Maria says
I wish I had a stack right now. I love ricotta pancakes!
Tieghan says
Who does not love pancakes and seriously who could not love THESE pancake! One, they are beautiful and two, they sound incredible! I love all those strawberries!
Belinda @themoonblushbaker says
I make these too with ricotta or curd cheese, they taste like cheese cake in pancake right? I love to serve mine with blueberries steeped in maple syrup. It is like a flavour bomb! You strawberries look so luscious; I am envious!
Nancy P.@thebittersideofsweet says
We are obsessed with pancakes in our house! Like beyond obsessed. I think this could be my new favorite pancake. The ricotta, the strawberry, the lemon sounds like a perfect combination!
Colleen @ What's Baking in the Barbershop?! says
I loved reading in the newsletter (which I love, btw) that you’re pancake obsessed right now. Seems like a great thing to be obsessed with if you ask me, especially if these delightful strawberry lemon ricotta pancakes happen during said obsession. 😀
Rosa says
Divine pancakes! Those are heavenly flavors.
Cheers,
Rosa