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Strawberry Lemon Ricotta Pancakes |

Strawberry Lemon Ricotta Pancakes

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Light lemon and nutmeg scented pancakes are topped with fresh strawberry syrup and fresh strawberries.



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


For the pancakes:

  1. 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.
  2. 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:

  1. Process the strawberries in a food processor or blender until smooth. Pour through a wire mesh to remove all the seeds.
  2. 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